I found this recipe in a magazine article on BBQ cookery so I attempted this on a grill pan. It was a disaster! The marinade is delicious but it just sticks to the grill pan. Next time, I’ll cook this under a grill.
Ingredients
- lamb cutlets, 8-12, well trimmed
- root ginger, 2 tsp, grated
- garlic, 3 cloves
- 1 red chilli
- fresh coriander
- 1/2 lemon
- natural yoghurt, 125g
- tomato purée, 1 tbsp
- garam masala, 1 tbsp
Potato Salad
- new potatoes, 500g
- natural yoghurt, 125g
- garlic, 1 clove, crushed
- extra-virgin olive oil, 2 tbsp
- mint, about 2 tbsp
Directions
- Bash the cutlets between cling-film until flattened and coat in the marinade for at least 1 hour or overnight.
- Boil potatoes until tender, then cool under running cold water. Mix yoghurt, garlic, olive oil, salt, pepper and mint in a large bowl. Slice potatoes and add to yoghurt dressing.
- Cook the lamb cutlets under a grill for 3 minutes on each side so that they are pink in the middle but blackened around the edges.
Serves 4.
