2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Spiced-yoghurt lamb cutlets with cucumber and mint salad

You'll need

  • 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
  • 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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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). Serve immediately with cucumber and mint salad and naan.

At A Glance

  • Serves 4 people
  • 15 min cooking
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people
  • 15 min cooking

You might also like...

Adriano Zumbo: Rice pudding trifle with saffron jelly and mango and mint salsa

recipes

Adriano Zumbo: Passionfruit, lychee and coconut buche de Noel

Adriano Zumbo: Cranberry-rosemary Florentine bars

recipes

Adriano Zumbo: Candy cane macarons

David Thompson: Green papaya salad (Som dtam malakor)

recipes

David Thompson: Charred rice noodles and chicken with thickened “gravy” (Raat nar gai)

David Thompson: Stir-fried minced beef with chillies and holy basil (Neua pat bai grapao)

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.