Fast Recipes

Spiced-yoghurt lamb cutlets with cucumber and mint salad

Australian Gourmet Traveller fast recipe for spiced-yoghurt lamb cutlets with cucumber and mint salad.

By Emma Knowles
  • Serves 4
  • 15 mins cooking
Spiced-yoghurt lamb cutlets with cucumber and mint salad
Spiced-yoghurt lamb cutlets with cucumber and mint salad

Ingredients

  • 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

Main
  • 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.
SHAREPIN
  • Author: Emma Knowles