Lamb Cutlets with Yoghurt and Griddled Veg
Ingredients
3 garlic cloves
1 lemon, zested, plus 1 tbsp lemon juice
2 tbsp of vegetable oil, plus extra for brushing
700 g of lamb cutlets (8 cutlets)
1 red onion, cut into quarters with the root left intact
200 g of low-fat natural yoghurt
1 handful of of mint leaves
0.5 tsp of coriander seeds
0.5 tsp of cumin seeds
0.5 tsp of fennel seeds
1 tbsp of pomegranate molasses
2 tbsp of extra virgin olive oil
320 g of mixed veg, such as sliced courgettes and green beans
4 servings
Calories~663 kcal
Protein~39 g
Carbs~14 g
Fat~50 g
Fiber~3 g
Sugar~8 g
Total recipe
Calories~2,650 kcal
Protein~155 g
Carbs~55 g
Fat~200 g
Fiber~13 g
Sugar~30 g
Method
Step 1
Using a pestle and mortar, pound the garlic, lemon zest and a pinch of sea salt to a paste. Mix in the oil; rub it over the lamb. Cover; chill for up to 24 hrs.
Step 2
Set up your barbecue with plenty of coal on one side and none on the other, to allow for hotter ‘direct’ and cooler ‘indirect’ cooking. Or, if you’re cooking indoors, preheat a large griddle pan over a high heat.
Step 3
Meanwhile, gently toast the coriander seeds, cumin seeds and fennel seeds in a dry frying pan for 1 min, then crush with the pestle and mortar; set aside.
Step 4
For the dressing add the pomegranate molasses, lemon juice and 2 tbsp olive oil in a lidded jar and shake to combine; season.
Step 5
Brush the red onion and your choice of mixed veg with oil and grill/griddle over direct heat for 10 mins, turning until charred. Move to the cooler side of the barbecue, or cover and keep warm if cooking on the hob.
Step 6
Grill/griddle the lamb over direct heat for 3 mins on each side, or until cooked to your liking.
Step 7
Spread the yoghurt onto a serving platter. Thickly slice the onion and scatter over, then top with the lamb, dressing, mint leaves and spices.
