Spice-Marinated Lamb Cutlets with Tzatziki
Prep time: 20 minServes: 4
Pairs with
The spices and lamb's intensity ask for a red wine with fruit and some warmth — a Grenache-based Côtes du Rhône, a Malbec, or a robust rosé with Mediterranean character.
Ingredients
- 12 lamb cutlets
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp cinnamon
- Flaky sea salt, black pepper
- Tzatziki:
- 200ml thick yoghurt (10% fat)
- ½ cucumber, grated and squeezed dry
- 1 garlic clove, finely grated
- 1 tbsp olive oil
- Juice of ½ lemon
- Handful of mint, finely chopped
- Salt
Method
- 11. Mix olive oil with all the spices and salt. Rub into the lamb cutlets. Marinate at least 15 minutes.
- 22. Tzatziki: mix yoghurt, cucumber, garlic, olive oil, lemon juice, mint, and salt.
- 33. Get the grill or griddle pan smoking hot.
- 44. Grill the cutlets 3 minutes per side for medium-rare — lamb cutlets should be pink.
- 55. Rest 3 minutes. Serve with a generous dollop of tzatziki and warm pitta bread.