Preparation time 30 mins
Serves 4
INGREDIENTS
For the lamb cutlets
12 lamb cutlets
greek style yoghurt
1 clove of garlic
Lemon wedges
Sea salt, cracked pepper
Olive oil
1/2 lemon to squeeze
Yoghurt, fetta and mint dipping sauce
100g Danish fetta
1 cup greek style yoghurt
2 tbsp fresh mint chopped
2 tbsp fresh italian parsley
1 tsp lemon zest
2 spring onions finely chopped
METHOD
1 Massage olive oil, sea salt and cracked pepper into the lamb cutlets.
2 Set aside
3 Yoghurt, feta and mint dipping sauce: combine all ingredients, mix, and set aside
4 BBQ lamb chops so that’s their crispy on the outside and nice and pink in the middle
5 Plate up and drizzle with the yoghurt, feta and mint dipping sauce
The Carousel thanks Fiveam for this recipe.
