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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
- Place the lamb on your workbench covered with a cloth allowing it to come up to room temperature.
- Place the turmeric, garam masala, cumin and coriander seeds into a mortar and grind as finely as possible.
- 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.
- Rub the aromatic paste into the lamb cutlets and leave to marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
- 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.
- Add the lamb and cook on each side for 3-4 minutes (longer if you prefer your meat well done).
- Remove and place the cutlets on a plate covering with a loose cloth and allow to rest for 10 minutes.
- 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