Grilled Lamb Cutlets with Mint Raita



Little lamb cutlets grilled and served alongside a refreshing mint yoghurt are a favourite with us-and they take minutes to cook!



Preparation time-10 minutes

Cooking time-6 minutes

Wheat-free, Gluten-free,

Preheat grill to high.

  • 3 tablespoons low-fat natural yoghurt
  • 1/4 cucumber, peeled, de seeded and roughly chopped
  • 1/2 garlic clove, crushed
  • 1 tablespoon chopped fresh mint
  • 4 lamb cutlets, at room temperature


  1. First, make the raita. In a bowl, mix the yoghurt, cucumber, garlic and mint, stirring gently so as not to break up the cucumber. Leave to one side for a few minutes, to allow the flavours to develop.
  2. Meanwhile, cook the lamb. For presentation purposes, use your knife to scrape away any flesh on the exposed bones, then wipe the bones clean using a kitchen paper.
  3. Place the trimmed cutlets under the hot grill for 2-3 minutes on each side (for medium-rare). Remove from the grill and cover with foil for 5 minutes before serving.
  4. Place the lamb chops on a serving plate with the raita on the side. Eat immediately.


TIP-Lamb hops also work wonderfully with Mint pesto, either as an accompanying sauce or as a marinade.

This recipe was taken from Jennifer Irvine’s ‘The Balance Diet’. Available to buy on Amazon here.