GOURMET FAST
Spiced-yoghurt lamb cutlets with cucumber and mint salad

Spiced-yoghurt lamb cutlets with cucumber and mint salad

Serves 4

Cooking Time 15 mins



1½ tsp each   ground coriander, ground chilli and ground cumin
½   small onion, coarsely chopped
3 cm   piece of ginger, coarsely chopped
1   garlic clove, finely chopped
100 gm   thick natural yoghurt
½   lemon, juice only
8-12   lamb cutlets, French cut
40 ml   vegetable oil
To serve:   naan
Cucumber and mint salad
150 gm   thick natural yoghurt
½ cup   (loosely packed) chopped coriander
1   garlic clove, finely chopped
1 tsp   ground cumin
1   lemon, juice only
1   Lebanese cucumber, halved lengthways, seeds removed
1/3 cup   (loosely packed) mint


1 Dry roast spices in a small frying pan over medium-high heat, stirring continuously until fragrant. Transfer to a food processor, add onion, ginger and garlic and process to combine. Transfer to a non-reactive bowl, add yoghurt and lemon juice, season to taste with sea salt and mix well to combine. Brush yoghurt mixture over cutlets and set aside at room temperature.
2 For cucumber and mint salad, process yoghurt, coriander, garlic, cumin and lemon juice in a food processor until smooth. Transfer to a bowl, season to taste with sea salt and mix well to combine. Thinly slice cucumber diagonally, add to yoghurt mixture with mint and mix to combine.
3 Heat vegetable oil in a large frying pan over high heat. Cook cutlets in batches, turning once, until cooked to your liking (5-7 minutes for medium-rare). Serve immediately with cucumber and mint salad and naan.


RECIPE Emma Knowles PHOTOGRAPHY Amanda McLauchlan STYLING Emma Knowles and Lisa Featherby

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