- 125 g (4½ oz/½ cup) plain yoghurt
- 1 tbsp ground cumin
- 2 garlic cloves, crushed
- 1–2 thyme sprigs
- grated zest of 1 lemon
- salt and freshly ground black pepper
- 12–16 lamb cutlets
- oil, for cooking
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix together the yoghurt, cumin, garlic, thyme and lemon zest and season well with the salt and pepper. Pour over the lamb cutlets and leave to marinate for about 20 minutes.
Heat a barbecue grill until hot. Brush the cutlets lightly with oil, then cook for 4 minutes, rotating once. Turn the cutlets over and cook for a further 3–4 minutes, rotating once. Serve with couscous and a green salad, with lemon wedges on the side.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.