Our lamb cutlets with minted yoghurt or “meat lollipops”as they are affectionately known in some parts, are always a hit with the kids and adults alike. This simple dish is easy to make and the minted yoghurt dressing really complements the robust flavour of the meat.
lamb cutlets with minted yoghurt
- 1 x 8 point (about 500g) trimmed lamb rack
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
for the mint yoghurt
- 1 cup Greek style plain yoghurt
- ½ cup fresh mint leaves, finely chopped
- 1 teaspoon of sambal oleck or other chilli sauce (optional)
- 1 clove garlic, crushed
- sea salt and freshly ground black pepper
Preheat the oven to 180oC degrees. Cut 8x5cm square pieces of foil.
Season the lamb rack generously with salt and pepper. In a large, heavy based ovenproof pan, heat the oil over a medium to high heat and quickly sear the rack. Turn occasionally to ensure the meat is browned on all sides. Place pan with the lamb rack in the oven for around 20 minutes or until the juices run slightly pink when cut (this is medium/medium rare depending on the size of the lamb rack, cook for longer if you like your meat better done). Remove the lamb from oven, transfer to a plate and cover loosely in foil for 10 minutes to rest. Slice the rack into cutlets and use the foil squares neatly folded to cover the ends of the bone. While the lamb rests, place all of the ingredients for the mint yoghurt in a bowl and mix well. Season to taste with salt and pepper. Serve the lamb cutlets warm on a plate with a small bowl of mint yoghurt in the centre. Makes 8