Name: Lamb cutlets with preserved lemon yoghurt
Cook time: 8 min
Total time: 8 min
Ingredients: 1 teaspoon cumin seeds; 1 teaspoon each ground cinnamon and turmeric; 2 teaspoon ground coriander; 2 tablespoon lemon juice; 12 (600g) lamb cutlets, frenched; 3 teaspoon (40g) finely chopped preserved lemon rind; 1 tablespoon finely chopped fresh flat-leaf parsley; Preserved lemon yoghurt; 3 teaspoon finely chopped preserved lemon rind; 1 cup (280g) greek-style yoghurt; 2 teaspoon lemon juice

Ingredients

1 teaspoon cumin seeds

1 teaspoon each ground cinnamon and turmeric

2 teaspoon ground coriander

2 tablespoon lemon juice

12 (600g) lamb cutlets, frenched

3 teaspoon (40g) finely chopped preserved lemon rind

1 tablespoon finely chopped fresh flat-leaf parsley

Preserved lemon yoghurt

3 teaspoon finely chopped preserved lemon rind

1 cup (280g) greek-style yoghurt

2 teaspoon lemon juice

Method

1.Combine spices and juice in a small bowl to form a paste. Rub lamb with paste; cover and refrigerate 1 hour.

2.Meanwhile, to make preserved lemon yoghurt, mix ingredients in a small bowl until combined. Refrigerate until required.

3.Cook lamb on a heated, oiled barbecue (or grill or grill pan) for 2 minutes each side (for medium) or until cooked as desired. Season to taste.

4.Serve lamb topped with preserved lemon yoghurt; sprinkle with combined preserved lemon and parsley.

To use preserved lemon, remove and discard the pulp, squeeze the juice from the rind, then rinse the rind well; chop the rind finely. If preferred, substitute 1 teaspoon finely grated fresh lemon rind at each stage for the preserved lemon.
Note

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