Pudina Lamb Cutlets

• 1 rack of lamb (8 cutlets)
• 30ml malt vinegar
• 3cm piece ginger
• 3 garlic cloves
• 1tsp degi chilli powder (or use half chilli powder and half paprika)
• 1tsp salt
• 2 tbsp vegetable oil
• 1 tsp black pepper, crushed
• some dried mint

Method

1. Cut the rack into individual cutlets. Flatten them out a little using the back of your knife or a rolling pin.
2. Mince the garlic and ginger in a blender to make a paste.
3. Into a bowl add the vinegar, ginger and garlic paste, chilli powder, salt, oil and pepper. 
4. Stir and add the cutlets. Leave to marinade for about 30 minutes.
5. Heat up your griddle and place the marinated cutlets on to cook. After about 4 minutes turn them and cook for another 2 minutes.
6. Remove them from the pan and let them rest for a few minutes.
7. Serve with a dusting of dried mint and a blob of avocado yoghurt.