Grilled Lamb Cutlets with Mint Raita

Recipe Image

Little lamb cutlets grilled and served alongside a refreshing mint yoghurt are a favourite in the Irvine house- and they only take minutes to cook.


Serves: 2

Preparation Time:  10 minutes

Cooking Time:  6 minutes

Wheat Free, Gluten Free


Preheat grill to high



  • 3 tablespoons low-fat natural yoghurt
  • ¼ cucumber, peeled, deseeded and roughly chopped
  • ½ garlic clove, crushed
  • 1 tablespoon chopped fresh mint
  • 4 lamb cutlets, at room temperature

Jennifers Tips

Lamb chops also work wonderfully with Mint Pesto, either as an accompanying sauce or as a marinade.

Photo and recipe taken from The Balance Diet Cookbook.

  • 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.
  • 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.
  • 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.
To Serve

Place the lamb chops on a serving plate with the raita on the side. Eat immediately.