Pudina Lamb Cutlets
Minted Lamb Cutlet
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Heat
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Serves
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Prep 10 mins
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Marinade 30 mins
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Cook 6 mins
Tender lamb cutlets marinated in a delicate pepper and vinegar marinade finished with some dried mint
Hari says
I love these cutlets, they are soft, tender and the marinade is just divine. Because the cutlets come from the best end of the lamb they take no time to cook at all. The marinade is simple to make, it tenderises the meat and flavours it just beautifully. It's a great starter for a dinner party
The marinade is a simple blend of vinegar, pepper and a few spices to make the meat even more tender the meat and flavour it beautifully. I love to make this dish as a starter for dinner parties because the cutlets look really impressive on the plate when served with a vibrant chutney - I think avocado yoghurt is simply perfect.
- Ingredients
- Method
- 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
- Cut the rack into individual cutlets. Flatten them out a little using the back of your knife or a rolling pin.
- Mince the garlic and ginger in a blender to make a paste.
- Into a bowl add the vinegar, ginger and garlic paste, chilli powder, salt, oil and pepper.
- Stir and add the cutlets. Leave to marinade for about 30 minutes.
- Heat up your griddle and place the marinated cutlets on to cook. After about 4 minutes turn them and cook for another 2 minutes.
- Remove them from the pan and let them rest for a few minutes.
- Serve with a dusting of dried mint and a blob of avocado yoghurt.
This goes well with
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Comments
Comments (2)
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Hari Ghotra
Hi Anna yes you can do that - let me know how you get on.
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Anna
can I replace vinegar with lemon juice?
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