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
Minted Yoghurt Sauce
- 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.
