Barbecued lamb cutlets with spicy yoghurt sauce

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

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


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


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.