Lamb cutlets with minted yoghurt recipe

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  • Cuisine: Modern Australian
  • Servings: Serves 2
  • Cooking Time: Less than 15 minutes
  • Course: Main

Ingredients

1 cup couscous
20g butter
sea salt and cracked pepper
1¼ cups chicken stock
6 lamb cutlets
1tbsp olive oil
1 small red onion, sliced
MINTED YOGHURT:
1 cup Greek-style yoghurt
¼ cup mint leaves
1 clove garlic, chopped
1tsp sugar
1tbsp lemon juice
Lemon wedges, to serve
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Preparation

Place the couscous, butter, salt and pepper in a bowl. Heat stock in a saucepan. When it starts to boil, remove and pour over couscous. Cover with plastic wrap and leave for 5 minutes. Heat a frying pan over medium heat. Brush cutlets with oil and cook to your liking. Cook onion over a medium heat until soft and golden, then add to couscous and stir. Puree minted yoghurt ingredients in a blender. To serve, divide and place cutlets on top of couscous, drizzle with yoghurt and garnish with lemon wedge. Serves 2

If you enjoyed this Lamb cutlets with minted yoghurt recipe then browse more Modern Australian recipes, australia day recipes and our most popular hainanese chicken rice recipe.

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