THE DAIRY KITCHEN
Middle Eastern Lamb Cutlets with Garlic Yoghurt, Honey and Almonds
By THE DAIRY KITCHEN
Serves
6
Difficulty
Easy
Preparation
30 MINS
Cooking
10 MINS
A spectacular recipe, full of colours, textures and balanced tastes...and it's easier than it looks! Make all of the components of this recipe ahead of time, then it's just a matter of arranging it on the plate.
Ingredients
2 teaspoons ground cumin2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon ground cinnamon
2 tablespoons olive oil
salt and black pepper, to taste
12 trim lamb cutlets
1 cup Greek style yoghurt
1 small clove garlic, crushed
1 tablespoon honey
2 tablespoons toasted flaked almonds
1/2 cup fresh pomegranate seeds* (optional)
1/4 cup fresh coriander leaves, for garnish
Handy Tips
* Pomegranate seeds can often be bought in punnets. To remove the seeds from a whole pomegranate, cut in half horizantally, hold the cut side over a bowl and use a wooden spoon to forcefully hit the skin of the pomegranate to remove the seeds.
Method
- Combine spices and oil in a small bowl, season with pepper. Rub lamb cutlets with spice mixture and refrigerate until ready to cook.
- Combine yoghurt and garlic in a small bowl and refrigerate until required.
- Cook lamb cutlets on a preheated barbecue or grill until done to your liking. Rest for 5 minutes.
- To serve, use the back of a spoon to thickly smear garlic yoghurt onto a serving platter, arrange lamb cutlets over the yoghurt, drizzle with honey, sprinkle with almonds, pomegranate seeds and coriander. Serve immediately.
