Use greek yoghurt as a tangy dressing in this easy lamb cutlet recipe.
Ingredients
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
2 tablespoons olive oil
Salt and black pepper, to taste
12 trim lamb cutlets
1 cup Australian Greek style yoghurt
1 small clove garlic, crushed
1 tablespoon honey
2 tablespoons toasted flaked almonds
1/2 cup fresh pomegranate seeds (optional)
1/4 cup fresh coriander leaves, for garnish
Method
Combine spices and oil in a small bowl, season with pepper. Rub lamb cutlets with spice mixture and refrigerate until ready to cook.
Combine yoghurt and garlic in a small bowl and refrigerate until required.
Cook lamb cutlets on a preheated barbecue or grill until done to your liking. Rest for 5 minutes.
To serve, use the back of a spoon to thickly smear garlic yoghurt onto a serving platter, arrange lamb cutlets over the yoghurt, drizzle with honey, sprinkle with almonds, pomegranate seeds and coriander. Serve immediately.
Tips & Hints
Pomegranate seeds can often be bought in punnets. To remove the seeds from a whole pomegranate, cut in half horizantally, hold the cut side over a bowl and use a wooden spoon to forcefully hit the skin of the pomegranate to remove the seeds.
