Spiced Lamb Cutlets with Sumac Yoghurt & Grain Salad
25 mins
Moderate
Ingredients
- 12 lamb cutlets
- 2 tbsp olive oil
- Salt, pepper
- 2 tbsp Moroccan spice - Ras El hanout
- 2 clove garlic
- 1 cup Greek style yoghurt
- 1 clove garlic
- 2 tsp sumac
- Juice ½ Lemon
- 200g Pre-cooked brown rice & grain, heated
- Handful each flat leaf parsley, mint, roughly chopped
- 6 fresh dates, roughly chopped
- 1 spring onion, finely sliced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Lemon wedges to serve
Procedure
- Combine the olive oil, spice mix & garlic into a mixing bowl, season with salt, pepper and mix to combine. Add the lamb, toss well to coat and set aside.
- Combine the yoghurt, garlic, sumac & lemon, season to taste and add a splash of water to thin a little. Set aside.
- Combine the grains, herbs, dates, spring onion & dress with olive oil, lemon & season to taste.
- Preheat the BBQ on a medium high heat. Cook the lamb cutlets for 2-3 minutes each then allow to rest.
- Serve the cutlets with the grain salad and yoghurt spooned over and on the side.
2 people
