by Michael Hatcher | Jan 14, 2019 | Lamb, Michael Weldon Recipes, Recipes, Savoury, Season 2
RECIPE BY: Michael Weldon SERVING SIZE: 2 – 4 people INGREDIENTS: 18 Lamb cutlets Sea Salt Cobram Estate light EVOO YOGHURT SAUCE: 200g Greek yoghurt 1tbs Paprika 1tbs cumin powder Sea Salt HERB SAUCE: 1 bunch of Parsley 1 bunch of Basil 2 anchovies 1 cup Cobram...
