Prep:  30 minutes
Cook:  10 minutes
Serves:  6
Average: 3.6 (51 votes)
Use greek yoghurt as a tangy dressing in this easy lamb cutlet recipe.

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Middle Eastern Lamb Cutlets with Garlic Yoghurt, Honey and Almonds
  1. Combine spices and oil in a small bowl, season with pepper. Rub lamb cutlets with spice mixture and refrigerate until ready to cook.
  2. Combine yoghurt and garlic in a small bowl and refrigerate until required.
  3. Cook lamb cutlets on a preheated barbecue or grill until done to your liking. Rest for 5 minutes.
  4. 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.
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Middle Eastern Lamb cutlets with garlic yoghurt hi ey a d almond
3 years 7 months ago
Absolutely love this recipe.