Marinated lamb cutlets
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115
Serves:     people
Notes from Anna

This is one of my favourite ways to serve lamb cutlets, quick and simple to prepare but full of complex flavours.  For a delicious, balanced meal serve this quick and healthy lamb dish with plain brown basmati and a tomato salsa.

 

INGREDIENTS

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INSTRUCTIONS

  1. Rinse the meat under running water and pat dry with kitchen paper. Bash the cutlets with the heel of your hand to flatten them slightly.
  2. Crush the fennel and coriander seeds in a pestle and mortar. Peel and crush the garlic.
  3. In a bowl, mix together the crushed seeds, yogurt, garlic and turmeric and stir well to combine.
  4. Arrange the cutlets in a single layer in a shallow glass dish and pour over the yogurt paste. Refrigerate for one hour.
  5. Heat a griddle pan and cook the lamb cutlets with their spiced coating for 3 or 4 minutes on each side or until they are golden in colour.
  6. Sprinkle with fresh coriander and serve immediately.

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