Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 12 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
12
- 2tablespoons coriander leaves, chopped, plus extra leaves (to garnish)
- 1tablespoons ginger, grated
- 12 lamb cutlets
- 1teaspoons ground coriander
- 2teaspoons ground turmeric
- 1 lemon, juiced (plus lemon wedges, to serve)
- 200grams Greek-style yoghurt
- 1tablespoons olive oil
- 1 long green chilli, deseeded, finely chopped
- 2 cloves garlic, crushed
Nutrition per serving
1170kJ / 279Cal
1170 Kilojoules or 279 Calories
13% of daily energy intake*
Protein
20.5grams
Fat
21.2grams
Carbs
1.6grams
Sugars
1.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine ginger, turmeric, coriander, chilli, juice and oil in a bowl. Lay cutlets in a baking tray and brush both sides with spice paste. Set aside for 15 minutes to marinate. Preheat a chargrill pan on high heat.
Step 2 of 3
Meanwhile, combine yoghurt, garlic and chopped coriander. Season to taste. Grill cutlets for 3-4 minutes each side or until cooked to your liking.
Step 3 of 3
Pile cutlets onto a serving platter and scatter with coriander leaves. Serve with garlicky yoghurt and lemon wedges.
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