A few weeks ago one of my favourite spots in Dubai, La Serre, launched their new menu and I went to try out the yummy dishes! With a little masterclass on how to cook and prepare lamb cutlets, I thought I’d share the goods so that you can cook this stormer of a dish at home. It’s super simple to do and tastes as if it’s been marinating for a century (give or take).

The juicy lamb cutlets have a subtle spice and paired with the cooling greek yoghurt, it’s the perfect all-rounder for a casual lunch or fancy dinner party.

Add some grilled pitta bread on the side sprinkled with dried Oregano and voila!

5.0 from 1 reviews

Marinated Lamb Cutlets with Greek Yoghurt dip

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: Lean Living Girl

Serves: Serves 1

Ingredients

Marinated lamb Cutlets

• 3pcs Lamb chop
• 500g Korean paste (available
• from Asian supermarkets)

Yoghurt Dressing

• 2 tbsp Greek yoghurt
• 1 tbsp of grated cucumber
• 1 tsp Garlic (grated/minced)
• 1 tbs white balsamic vinegar
• Rock salt (to taste)

Grilled Pitta

• 1 tsp coconut oil
• 1tbs dried oregano
• 4 slices of pitta bread

Instructions

1. Marinate the lamb chops with Korean paste and leave it for 24 hours
2. Grill the marinated lamb chops for 4 minutes (medium) on each side on a high heat and then leave to rest whilst preparing the yoghurt and pitta.
3. Place Greek yoghurt, grated cucumber, minced garlic, salt and white balsamic in the bowl and mix thoroughly.
4. Rub the pitta bread with a little coconut oil each side and sprinkle over the dried oregano
5. Place on a hot grill pan for 1 minute each side until toasted.
6. Serve altogether with an extra sprinkle of dried oregano

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