Name: Minted yoghurt cutlets
Cook time: 6 min
Total time: 6 min
Yield: 4
Ingredients: 1 cup natural yoghurt; 1/4 cup mini sauce; 1 tablespoon grated ginger; 1 clove garlic, crushed; 8 lamb cutlets, trimmed

Ingredients

1 cup natural yoghurt

1/4 cup mini sauce

1 tablespoon grated ginger

1 clove garlic, crushed

8 lamb cutlets, trimmed

Method

1.In a bowl, combine yoghurt mini sauce, ginger and garlic and season to taste.

2.Place the cutlets in another bowl and toss with half the yoghurt mixture. Marinate for 30 minutes.

3.To make salad, pour 1 cup hot water over 1 cup couscous. Set aside 3 minutes. Stir through 1/3 cup toasted slivered almonds and 2 tablespoons chopped herbs. Drizzle with a little olive oil and red-wine vinegar. Toss gently.

4.Preheat barbecue or char-grill on high. Spray with oil. Wipe excess marinade from cutlets. Char-grill each side 2-3 minutes, until cooked to taste. Serve with couscous salad and remaining yoghurt sauce.

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Ingredients

Method

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