Per Serving 359kcals, 15.9g fat (5.4g saturated), 3g carbs, 2.5g sugars, 48.6g protein, 0g fibre, 0.14g sodium
|1 tbsp olive oil|
|1 tsp ground cumin|
|1 tsp ground coriander|
|1 crushed garlic clove|
|8 lamb cutlets, or 4 thick lamb chops|
|250g natural Greek yoghurt|
|1 bunch of chopped fresh coriander|
|Salt and pepper|
- Combine the olive oil, cumin, coriander and garlic. Place the lamb in a dish and spread with the spice mix. Cover and refrigerate for at least 30 minutes.
- Combine the yoghurt and coriander. Season with salt and pepper and refrigerate until ready to serve.
- Heat a grillpan or frying pan over a medium-high heat. Cook the lamb cutlets for 2-3 minutes on each side for medium, or 3-5 minutes on each side for thicker chops. Serve warm with roast potatoes, salad and the yoghurt sauce for dipping.