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Spiced Lamb Cutlets

  • Preparation Time20 mins
  • Cooking Time10 mins
  • DifficultyEasy
8 bone rack of lamb, French trimmed and cut into individual cutlets

For the first marinade

2 tbsp garlic-ginger paste
1 tsp red chilli paste
1 tsp finely-chopped coriander roots
Juice of half a lemon

For the second marinade

6 tbsp thick Greek yoghurt
4 tbsp fried onions, ground with approx 2 tbsp water along with 1 tbsp finely-chopped mint (to create a paste)
1-2 tsp garam masala

Place the lamb cutlets in a mixing bowl and add all the ingredients for the first marinade:. Combine thoroughly. Set aside to marinate for half an hour.

Add all the ingredients for the second marinade and combine thoroughly, massaging well into the lamb.

Allow this to marinate for a minimum of two hours or, if you have the time, overnight.

Preheat oven to 220°C. Place the cutlets on to an oiled wire rack over an oven tray and roast for 6-8 minutes, basting regularly with the excess marinade. The lamb should be pink.

Leave to rest for 2 -3 minutes. Serve with coriander, walnut chutney and salad.

Inactive prep time: 2 1/2 hours (or overnight)

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