LAMB CUTLETS WITH YOGURT AND CUMIN
Lovely marinated little cutlets of moist lamb, perfect for grilling as the yoghurt prevents drying out! Great in the summer with a greek salad and easy to do for a crowd!
Provided by English_Rose
Categories Lamb/Sheep
Time 4h38m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Empty the yoghurt into a large bowl, big enough to fit the cutlets inches.
- Stir in the cumin and chopped onion.
- Separate the garlic into cloves, peel and sqaush with the back of a knife.
- Stir garlic and salt into the yoghurt.
- Coat the cutlets thoroughly with the marinade they are not meant to be completely covered, just lightly coated.
- Cover the dish and refridgerate for at least 4 hours.
- Coat a griddle pan of the bars of the grill with a small amount of oil to prevent sticking.
- Grill cutlets for three minutes on each side, or until done to your liking.
- Arrange on a big plate and serve with salads.
Nutrition Facts : Calories 68.9, Fat 4.8, SaturatedFat 0.8, Sodium 391.7, Carbohydrate 6.3, Fiber 0.7, Sugar 1.2, Protein 1
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