Prep:  30 minutes
Cook:  10 minutes
Serves:  6
Average: 3.6 (51 votes)
Difficulty:
Cuisine:
Saved:
797
Use greek yoghurt as a tangy dressing in this easy lamb cutlet recipe.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Middle Eastern Lamb Cutlets with Garlic Yoghurt, Honey and Almonds
Ingredients:
Method:
  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.
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences
Middle Eastern Lamb cutlets with garlic yoghurt hi ey a d almond
Lynney
3 years 7 months ago
Absolutely love this recipe.