Lamb Cutlets With Yogurt and Cumin

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READY IN: 4hrs 38mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Empty the yoghurt into a large bowl, big enough to fit the cutlets inches.
  • Stir in the cumin and chopped onion.
  • Separate the garlic into cloves, peel and sqaush with the back of a knife.
  • Stir garlic and salt into the yoghurt.
  • Coat the cutlets thoroughly with the marinade they are not meant to be completely covered, just lightly coated.
  • Cover the dish and refridgerate for at least 4 hours.
  • Coat a griddle pan of the bars of the grill with a small amount of oil to prevent sticking.
  • Grill cutlets for three minutes on each side, or until done to your liking.
  • Arrange on a big plate and serve with salads.
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