Grilled Lamb Cutlets with Mint Raita

Name: Grilled Lamb Cutlets with Mint Raita
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2
Ingredients: 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

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

Ingredients

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.

Preparation

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.