Lamb Cutlets with Yoghurt and Griddled Veg
By OcadoLife
Published on 13 October 2022
Food writer Helen Graves’ Lamb Cutlets with Yoghurt and Griddled Veg brings flavours of the Middle East to your barbecue. The lamb chops pick up lots of lovely crisp edges when cooked on the grill, while toasting the spices brings an extra smokiness to vegetables such as courgettes and green beans. Drizzle over the pomegranate molasses dressing to bring an intense sweet-sour finish to the dish.Time and servings
45 minsTotal time
4Servings
45 minsCooking time
Ingredients
- 3 garlic cloves
- 1 lemon, zested, plus 1 tbsp lemon juice
- 2 tbsp of vegetable oil, plus extra for brushing
- 700 g of lamb cutlets (8 cutlets)
- 1 red onion, cut into quarters with the root left intact
- 200 g of low-fat natural yoghurt
- 1 handful of of mint leaves
- 0.5 tsp of coriander seeds
- 0.5 tsp of cumin seeds
- 0.5 tsp of fennel seeds
- 1 tbsp of pomegranate molasses
- 2 tbsp of extra virgin olive oil
- 320 g of mixed veg, such as sliced courgettes and green beans
Method
Step 1
Using a pestle and mortar, pound the garlic, lemon zest and a pinch of sea salt to a paste. Mix in the oil; rub it over the lamb. Cover; chill for up to 24 hrs.Step 2
Set up your barbecue with plenty of coal on one side and none on the other, to allow for hotter ‘direct’ and cooler ‘indirect’ cooking. Or, if you’re cooking indoors, preheat a large griddle pan over a high heat.Step 3
Meanwhile, gently toast the coriander seeds, cumin seeds and fennel seeds in a dry frying pan for 1 min, then crush with the pestle and mortar; set aside.Step 4
For the dressing add the pomegranate molasses, lemon juice and 2 tbsp olive oil in a lidded jar and shake to combine; season.Step 5
Brush the red onion and your choice of mixed veg with oil and grill/griddle over direct heat for 10 mins, turning until charred. Move to the cooler side of the barbecue, or cover and keep warm if cooking on the hob.Step 6
Grill/griddle the lamb over direct heat for 3 mins on each side, or until cooked to your liking.Step 7
Spread the yoghurt onto a serving platter. Thickly slice the onion and scatter over, then top with the lamb, dressing, mint leaves and spices.