Barbecued lamb cutlets with spicy yoghurt sauce

all details

The spicy yoghurt sauce gives just the right amount of bite to these succulent lamb cutlets.

Barbecued lamb cutlets with spicy yoghurt sauce.
Photo: William Meppem

Ingredients

  • 8 tbsp vegetable oil
  • 2 cups finely chopped onions
  • sea salt
  • 3 cloves garlic, minced
  • 2 tbsp finely chopped fresh ginger
  • ¼ tsp turmeric
  • ¼ tsp ground cinnamon
  • ¼ tsp cloves
  • 1 cup plain yoghurt
  • 12 lamb cutlets
  • 2 tbsp coriander leaves
  • 2 tbsp mint leaves
  • 1 long green chilli, seeds removed and minced
  • 1 long red chilli, seeds removed and minced

Method

Place half the oil in a medium saucepan and heat gently.

Add the onion and a pinch of sea salt and fry for 15-20 minutes, stirring constantly so the onion doesn't stick and burn, or until it turns light brown.

Add the garlic and ginger and fry for a minute or so.

Add the turmeric, cinnamon and cloves and stir for a moment, then add the yoghurt and remove from the heat.

Transfer the onion mix to a blender and purée until smooth. Keep sauce warm.

Heat a barbecue or grill to hot.

Season the lamb with salt and brush with the remaining oil.

Grill the lamb for about 3 minutes on each side or until cooked to your liking.

Rest the lamb for 3-5 minutes in a warm place, then pile the lamb on a plate and sprinkle with coriander, mint and chillies.

Serve the yoghurt sauce on the side.

 

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  • Main Ingredients - Lamb, Yoghurt
  • Course - Dinner
  • Occasion - Dinner Party, Family meals, Midweek dinner

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