Ingredients
2 8-cutlet racks lamb
1 tbsp olive oil
or spray
salt and pepper
300g thick Greek yoghurt
1 clove garlic
crushed
2 tbsp fresh mint leaves
finely chopped
2 tbsp dukkah
plus extra for garnishing
¼ sea salt
Allergy Advice
Contains Dairy
Contains Nuts
Contains Sesame
Equipment
- 1 oven
- 1 baking dish
- 1 aluminium foil
- 1 small bowl
Instructions
- Heat oven to 200°C. Trim excess fat from lamb and wrap some aluminium foil around the bones to prevent burning. Coat (or spray) lamb with olive oil, season with salt and pepper.
- Place on a baking dish and cook for 20 minutes for medium, or to your liking.
- Combine the yoghurt, garlic, mint, dukkah and salt in a small bowl.
- Serve 3-4 lamb cutlets per person with dukkah yoghurt and a green salad. Garnish lamb with extra dukkah.
Notes
Tip
I like this recipe because if required you can serve the kids’ lamb plain and the adults’ with the yoghurt.
Tip
For the kids, I usually serve a single cutlet as Lollypop Lamb. If your kids don’t fancy actually touching the meat/bone, cut up into small pieces. So tender and tasty.
Variation
Choose a dukkah without chilli so that if the kids are partial to spicy, but not hot, they will love the creamy yoghurt.
