24 French lamb cutlets, or trim lamb cutlets
Sea salt & cracked pepper
1 Lemon, wedges cut
Pistachio Dukkah (store bought)*
2 teaspoons chermoula*
6 garlic cloves, minced
Extra virgin olive oil
2 tablespoons rosemary, torn
2 tablespoons mint, chopped + mint leaves for garnish
Yoghurt Feta Dip
1 cup natural Greek yoghurt
60g Danish feta
2 teaspoon mint, chopped
½ teaspoon cumin
- To prepare French lamb cutlets, trim and clean the all the fat from the bone and trim fat from the lamb. Place in a ceramic dish and add a good glug of olive oil, then add chermoula, garlic, rosemary and mint. Massage the marinade into the lamb and season with salt and pepper, cover with plastic wrap and set aside for 30 minutes or chill in the fridge. The longer you can leave them the more flavour will come through, you can also marinade them overnight.
- For the yoghurt dip, mix all ingredients together in a bowl and place in the fridge until ready to serve.
- Heat a BBQ or griddle pan until almost smoking, cook lamb cutlets on the first side for about 3 minutes, then turn. The time of cooking will depend on how you like your meat cooked. Let the lamb rest for 3-5 minutes before serving.
Place yoghurt and pistachio dukkah in 2 small bowls and place on a large platter or you can use 2 smaller platters. Arrange lamb cutlets on the plate and garnish with lemon wedges and mint leaves and serve.
*Chermoula is a South African Spice Mix this can be found at gourmet food stores or check out my recipe on my article’s page. Pistachio dukkah can be found at supermarkets and gourmet food stores, you can also substitute any type of dukkah you like.