GOURMET FAST
Spiced-yoghurt lamb cutlets with cucumber and mint salad

Spiced-yoghurt lamb cutlets with cucumber and mint salad

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   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). Serve immediately with cucumber and mint salad and naan.


RECIPE Emma Knowles PHOTOGRAPHY Amanda McLauchlan STYLING Emma Knowles and Lisa Featherby


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Baked veal and sage meatballs with soft polenta Baked veal and sage meatballs with soft... Braised rainbow silverbeet with brown rice, feta and egg Braised rainbow silverbeet with brown ri...
Broccoli and parmesan spaghetti with prosciutto crumbs Broccoli and parmesan spaghetti with pro... Roast barramundi with kipfler potatoes and celeriac Roast barramundi with kipfler potatoes a...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next