Pepper-Crusted Lamb Cutlets
Cherie Metcalfe
These simple lamb cutlets pair beautifully with the Lemon Pepper Couscous Salad and make a perfect addition to any spread, especially if you’re serving bigger centrepiece dishes. They’re usually a hit with kids too, and with just 10 minutes of cooking time, they’re an easy win for any busy kitchen.
Ingredients
16 lamb cutlets
3 tablespoons olive oil
2 tablespoons Sgt. Pepper
4 garlic cloves, crushed
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1 cup Greek yoghurt
2 tablespoons chopped
Fresh mint
1 tablespoon lemon juice
Man Grind Flakes, to taste
Directions
Start by rubbing the lamb cutlets all over with olive oil, Sgt. Pepper seasoning, and crushed garlic. For an extra flavour boost, add a little of your Italian Job seasoning as well.
Let the cutlets rest at room temperature for about 15 minutes to allow the flavours to soak in.
Heat a grill pan or frying pan over medium-high heat until hot. Cook the lamb cutlets for about 3 minutes on each side for medium-rare, or cook a little longer if you prefer your lamb more well done.
While the lamb cooks, prepare the minted yoghurt sauce by combining Greek yoghurt, fresh mint, lemon juice, and a pinch of Man Grind Flakes in a bowl. Stir until smooth and creamy.
Serve the lamb cutlets hot with a generous dollop of the minted yoghurt sauce on the side. Garnish with plenty of torn fresh herbs, and finish with an extra drizzle of Italian Job for a fragrant, flavour-packed finish.
