Ingredients:
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 crushed garlic clove
- 8 lamb cutlets, or 4 thick lamb chops
- 250g natural Greek yoghurt
- 1 bunch of chopped fresh coriander
- Salt and pepper
- To serve:
- Roast potatoes
- Salad
Method:
- Combine the olive oil, cumin, coriander and garlic. Place the lamb in a dish and spread with the spice mix. Cover and refrigerate for at least 30 minutes.
- Combine the yoghurt and coriander. Season with salt and pepper and refrigerate until ready to serve.
- Heat a grillpan or frying pan over a medium-high heat. Cook the lamb cutlets for 2-3 minutes on each side for medium, or 3-5 minutes on each side for thicker chops. Serve warm with roast potatoes, salad and the yoghurt sauce for dipping.
