Name: Pepper-crusted lamb with mint yoghurt
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/4 cup whole black peppercorns; 2 tablespoon whole white peppercorns; 12 lamb cutlets, trimmed; 2 tablespoon vegetable or olive oil; 3/4 cup greek-style natural yoghurt; 2 tablespoon lime juice; 2 tablespoon finely chopped mint; mixed salad leaves, to serve; lime cheeks, to serve

Pepper-crusted lamb with mint yoghurt

Simple to make, but packed full of flavour, pepper crusted lamb cutlets are cooked to tender perfection and served with a zesty mint yoghurt dressing. Served with fresh greens and a squeeze of lime juice, this dish makes a great mid-week dinner idea.

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

1/4 cup whole black peppercorns

2 tablespoon whole white peppercorns

12 lamb cutlets, trimmed

2 tablespoon vegetable or olive oil

3/4 cup greek-style natural yoghurt

2 tablespoon lime juice

2 tablespoon finely chopped mint

mixed salad leaves, to serve

lime cheeks, to serve

Method

1.Using a mortar and pestle, pound peppercorns until finely crushed. Spread over a large flat plate.

2.Preheat a char-grill pan over high heat. Brush lamb with half the oil. Add to grill. Cook 2 minutes each side, or until seared. Press lamb into pepper to lightly coat. Return lamb to grill. Cook 1 minute each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil. Rest 5 minutes.

3.Whisk yoghurt, juice, mint and remaining oil in a jug. Place lamb on serving plates. Serve with yoghurt mixture, mixed salad and lime cheeks.

Use lemon juice instead of lime. You can use lamb leg steaks instead of cutlets.
Note

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Ingredients

Method

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