Marinated lamb cutlets with pea and minted yoghurt salad

Marinated lamb cutlets with pea and minted yoghurt salad

ServesServes 4


3 cloves garlic
1 bunch mint
2 tablespoons seeded mustard
50ml olive oil
salt and freshly ground black pepper
12 lamb cutlets
1 small red onion, peeled and diced
1 green capsicum, diced
1 bunch mint
1 teaspoon lemon juice
200g thick plain yoghurt
pinch salt and white sugar
250g green peas
1 x 400g can cooked chick peas


  1. Peel the garlic
  2. If the kids are around get them to pick and wash the mint for you
  3. To make the marinade, place the garlic, mint, mustard and olive oil into a blender and purée with salt and pepper
  4. Marinate the lamb in the purée and refrigerate for at least 4 hours
  5. Place half of the diced capsicum, half of the onion and half of the mint into a blender and purée
  6. Mix with the lemon juice, yoghurt, salt and sugar and set aside
  7. Place the rest of the onion, capsicum and mint into a large mixing bowl
  8. Blanch the peas and place into the bowl with the drained chick peas
  9. Pour over the yoghurt dressing and toss
  10. Barbeque the lamb cutlets and serve with the bean salad and crusty bread
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