Moroccan Rubbed Lamb Cutlets with Minted Yoghurt

Tender lamb cutlets with the perfect hint of spice! This five ingredient feast will impress your wallet, your friends and your taste buds.

You will need:

(serves 2)

  • 6 lamb cutlets
  • 3 tsp moroccan spice rub
  • 4 tbs Greek yoghurt
  • 1/2 cucumber sliced into small cubes
  • 1/2 bunch fresh mint

Simple steps:

  • Rub your lamb cutlets with moroccan spice then place onto a plate, cling film and refrigerate. Ideally leave them for a few hours to marinade but if you don’t have time 10-15 mins will do. Remove the cutlets from the fridge 10 minutes before you want to cook them to allow them to come to room temperature.
  • To make the yoghurt dip, spoon the yoghurt into a bowl and mix with finely chopped mint, diced cucumber and a squeeze of fresh lime
  • To cook the cutlets heat a non stick pan with a little oil. Place the cutlets fat side down and lean up against the side of the pan, cook for 3-4 minutes to render the fat. Turn the cutlets onto their side and cook for 2 minutes each side. Remove from the pan, sprinkle with sesame seeds and leave to rest for 3-4 minutes.

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