Lamb Cutlets with Yogurt & Cucumber Dip
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This cool and refreshing dip is the perfect accompaniment to tender grilled lamb. |
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12 lamb cutlets
2 garlic cloves, crushed
2 tablespoons olive oil
2 tablespoons fresh chopped rosemary
Salt and freshly ground black pepper |
For the dip:
150ml plain Greek yogurt
7.5cm piece cucumber, halved, deseeded and chopped
2 tablespoons fresh chopped mint
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Method
Mix together the garlic, olive oil, rosemary and seasoning. Trim any excess fat from the cutlets and brush the oil mixture over both sides of the lamb.
Barbecue over Direct Medium heat for 4 to 6 minutes on each side. Remove from the grill and cover with foil for 5 to 10 minutes to allow the meat to rest and continue cooking.
To make the dip: tip the yogurt into a bowl, stir in the cucumber and mint, and serve with the lamb cutlets and garlic mash if desired.
Thanks to Weber.eu
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