Spiced-yoghurt lamb cutlets with cucumber and mint salad
Australian Gourmet Traveller fast recipe for spiced-yoghurt lamb cutlets with cucumber and mint salad.
- 15 mins cooking
- Serves 4
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Ingredients
- 1½ tsp each ground coriander, ground chilli and ground cumin
- ½ small onion, coarsely chopped
- 3 cm piece of ginger, coarsely chopped
- 1 garlic clove, finely chopped
- 100 gm thick natural yoghurt
- ½ lemon, juice only
- 8-12 lamb cutlets, French cut
- 40 ml vegetable oil
- To serve: naan
Cucumber and mint salad
- 150 gm thick natural yoghurt
- ½ cup (loosely packed) chopped coriander
- 1 garlic clove, finely chopped
- 1 tsp ground cumin
- 1 lemon, juice only
- 1 Lebanese cucumber, halved lengthways, seeds removed
- 1/3 cup (loosely packed) mint
Method
Main
- 1Dry roast spices in a small frying pan over medium-high heat, stirring continuously until fragrant. Transfer to a food processor, add onion, ginger and garlic and process to combine. Transfer to a non-reactive bowl, add yoghurt and lemon juice, season to taste with sea salt and mix well to combine. Brush yoghurt mixture over cutlets and set aside at room temperature.
- 2For cucumber and mint salad, process yoghurt, coriander, garlic, cumin and lemon juice in a food processor until smooth. Transfer to a bowl, season to taste with sea salt and mix well to combine. Thinly slice cucumber diagonally, add to yoghurt mixture with mint and mix to combine.
- 3Heat vegetable oil in a large frying pan over high heat. Cook cutlets in batches, turning once, until cooked to your liking (5-7 minutes for medium-rare). Serve immediately with cucumber and mint salad and naan.