Spiced Lamb and Winter Vegetable Tray Bake with Yoghurt, Pine Nuts and Herbs
★★★★★ 4.2 (27)
Ingredients
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.
- 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.
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Lynney
Middle Eastern Lamb cutlets with garlic yoghurt hi ey a d almond - Absolutely love this recipe.
+ 51 star only ratings in addition to the reviews above
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