Aromatic Pure South Lamb Cutlets with Minted Yoghurt Dip

Aromatic Pure South Lamb Cutlets with Minted Yoghurt Dip

Serves 4 people

Ingredients for the Aromatic

2 cloves garlic, peeled and finely chopped

1 tsp turmeric

1 tsp garam masala

1 tsp cumin seeds lightly roasted

1 tsp coriander seeds lightly roasted

A thumb size piece of fresh ginger, scraped and grated

1 tbsp peanut oil

8 Pure South fresh lamb cutlets (taken from 1 Pure South lamb rack)

200 ml of Greek style yoghurt

A reasonable handful of fresh mint leaves, chopped

Sea salt and freshly ground black pepper to taste

Method

1. Place the lamb on your workbench covered with a cloth allowing it to come up to room temperature.
2. Place the turmeric, garam masala, cumin and coriander seeds into a mortar and grind as finely as possible.
3. Add the ginger, garlic and a good grind of sea salt and black pepper along with the tablespoon of peanut oil and mix to a paste.
4. Rub the aromatic paste into the lamb cutlets and leave to marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
5. Place a heavy based pan (I use a ribbed cast iron pan) and bring to a medium heat. Drizzle with a little more peanut oil and bring up to almost smoking temperature. 
6. Add the lamb and cook on each side for 3-4 minutes (longer if you prefer your meat well done).
7. Remove and place the cutlets on a plate covering with a loose cloth and allow to rest for 10 minutes.
8. Place the yoghurt and the mint into a bowl, season with sea salt and freshly ground black pepper and mix well.

To Serve

Place the aromatic lamb cutlets on a serving of cous cous or tabouli with the yoghurt dip alongside.

Bon Appetit