Honey Bang Bang’s Lamb Cutlets
Serve this one up for your friends and family, they'll crown you MasterChef.
Prep Time 12 hours hrs
Wait 2 hours hrs
- 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
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!
Fenu greek also called Methi leaves - available at an Indian grocer
Mustard oil – available at an Indian grocer