Lamb Cutlets with Pomegranates and minted yoghurt

Lamb Cutlets with Pomegranates and minted yoghurt

Lamb cutlets


12 French trimmed lamb cutlets

2 cloves of garlic peeled and finely sliced

1 teaspoon of oregano

½ a teaspoon of cumin

4 tablespoons of olive oil

2 tablespoons of lemon juice

Salt and pepper to taste

1 tablespoon of sesame seeds (optional)

*1 cup of pomegranate seeds


10 mint leaves finely shredded

1 cup of Greek style natural yoghurt

1 tablespoon of lemon juice

½ a teaspoon of salt


Combine lamb and all ingredients together (except pomegranate seeds) in a ceramic or glass bowl, and set aside for 15 minutes. Mix all dressing ingredients together, cover and refrigerate until required. Grill lamb on a BBQ, grill or pan fry for 3 minutes per side or until cooked to medium rare/medium. Arrange lamb cutlets on a board or platter and spoon over yoghurt dressing. Garnish with extra mint leaves and pomegranate seeds.