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Honey Bang Bang’s Lamb Cutlets

Serve this one up for your friends and family, they'll crown you MasterChef.
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Prep Time 12 hours
Wait 2 hours
Servings 2 servings

Ingredients
  

  • 6 – 8 lamb cutlets good quality, from your local butcher

Marinade

  • 100 ml lemon juice freshly squeezed
  • 4 garlic cloves grated
  • 1 cm knob of ginger peeled & grated
  • 1/2 tbsp salt
  • 1 tbsp tumeric
  • 1 tbsp Fenu greek leaves *
  • 1 1/2 tbsp Cumin powder
  • 2 1/2 tbsp Coriander powder
  • 1 tbsp Fennel powder
  • 1/4 tsp ground black pepper
  • 1/4 tsp red chilli powder
  • 1/2 cup natural Greek yoghurt
  • 2 ml mustard oil

Instructions
 

  • Place all ingredients into a bowl and whisk to combine
  • Add your lamb cutlets and make sure the marinade is rubbed into each piece
  • Best left overnight or 2 hours before cooking
  • Cook your lamb as per your normal liking on a high heat, we've grilled straight onto the flame. Serve with a fresh garden salad. Pour yourself a generous glass of 2020 Chalk Hill Tempranillo Grenache and enjoy!

Notes

Fenu greek also called Methi leaves - available at an Indian grocer
Mustard oil – available at an Indian grocer