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Spiced-yoghurt lamb cutlets with cucumber and mint salad

This is lovely recipe we do for casual lunches during the summer.  Although Phil thinks we shouldn’t ruin the lamb with spices,  our guests always enjoy this dish.  The trick is to cook the cutlets on high heat until just past rare making sure any fat on the cutlets  is crispy and rest it in a warm place for about 5 mins before you serve. Don’t crowd in the pan or they will stew and be tough. Use the press test to ensure they are cooked correctly. A good glass of Savannah Shiraz, a shady outdoor setting and good friends around the table makes for the perfect Summer day with this Dish.
Serves 4  Cooking Time 15 mins


1½        tsp each       ground coriander, ground chilli and ground cumin
½         small onion, coarsely chopped
3 cm      piece of ginger, coarsely chopped
1           garlic clove, finely chopped
100 gm  thick natural yoghurt
½          lemon, juice only
8-12      Savannah Lamb cutlets, French cut
40 ml     vegetable oil
To serve:       naan

Cucumber and mint salad

150 gm       thick natural yoghurt
½ cup        (loosely packed) chopped coriander
1                garlic clove, finely chopped
1 tsp          ground cumin
1                lemon, juice only
1                Lebanese cucumber, halved lengthways, seeds removed
1/3 cup      (loosely packed) mint
  1.  Dry roast spices in a small frying pan over medium-high heat, stirring continuously until fragrant. Transfer to a food processor, add onion, ginger and garlic and process to combine. Transfer to a non-reactive bowl, add yoghurt and lemon juice, season to taste with sea salt and mix well to combine. Brush yoghurt mixture over cutlets and set aside at room temperature.
  2. For cucumber and mint salad, process yoghurt, coriander, garlic, cumin and lemon juice in a food processor until smooth. Transfer to a bowl, season to taste with sea salt and mix well to combine. Thinly slice cucumber diagonally, add to yoghurt mixture with mint and mix to combine.
  3. Heat vegetable oil in a large frying pan over high heat. Cook cutlets in batches, turning once, until cooked to your liking (5-7 minutes for medium-rare).  If you decide to use your BBQ make sure its clean – or the cutlets will discolour. Serve immediately with cucumber and mint salad and naan.