RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 12 lamb cutlets
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ½ teaspoon ground cinnamon
  • 2 tablespoons Cobram Estate Robust EVOO
  • ½ cup Jalna Greek yoghurt – Lactose Free

GREEN CHUTNEY:

  • ½ white onion, peeled, chopped
  • 1 cup mint leaves, picked
  • 1 cup coriander, chopped, plus extra to serve
  • 1 green chilli, chopped
  • pinch sea salt
  • 1 tablespoon lemon juice
  • 2 teaspoons honey

METHOD:

  • Place all the chutney ingredients into a food processor and blitz until smooth.
  • Pre heat a grill pan or BBQ plate to a medium high heat. Place the spices, oil and a pinch of sea salt into a large bowl and mix well. Toss the lamb cutlets in the spices so they are evenly coated. Grill the cutlets for 2-3 minutes each side, or until charred and fragrant. Allow the cutlets to cool slightly before placing onto a serving platter and drizzle with yoghurt and green chutney.

Our friends at Wine Selectors recommend pairing this dish with a Merlot.

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