Lamb Cutlets with Yoghurt and Cumin
Serves 7·Added 5 May 2026 by Tom Melhuish
Main
Ingredients
| 1 | 450-500g pot | Greek yoghurt |
| 1 | tablespoon | ground cumin |
| 1 | large | onion |
| 1 | head | garlic |
| 1 | teaspoon | Maldon salt |
| 20 | lamb cutlets | |
| groundnut oil(optional) |
Method
1.Empty the yoghurt pot into a large shallow dish and stir in the cumin.
2.Peel and roughly chop the onion and add to the dish.
3.Break the head of garlic into cloves, peel them, squash them slightly with the flat of a knife, and stir into the yoghurt with the salt.
4.Arrange the lamb cutlets in the dish and stir to ensure all meat is coated with the marinade.
5.Cover with clingfilm and refrigerate for at least 4 hours.
6.When ready to eat, heat a ridged grill pan (or frying pan with a little oil) on the hob.
7.Remove lamb from marinade, wipe with kitchen towel, and fry for a few minutes each side to preferred doneness.
Recipe Notes
AI · may be inaccurate
Origin
The author notes the dish is inspired by Middle-Eastern techniques of marinating lamb.
Substitutions
- ridged grill pan → ordinary frying pan (availability)
Tips
The author suggests marinating the lamb the evening before for ease. The lamb can be served hot, warm, or cold.
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