There’s something irresistible about perfectly seared lamb cutlets, crisp on the outside, tender and juicy on the inside. This dish pairs Craig Cook Premium Lamb Cutlets with lightly charred broccolini and a zesty lemon yoghurt. It’s fresh, flavourful, and made for sharing.
Serves: 4
Prep time: 20 minutes (plus marinating)
Cooking time: 20 minutes
Ingredients
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12 Craig Cook Premium Lamb Cutlets
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1 tbsp olive oil
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2 garlic cloves, crushed
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1 tsp ground cumin
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1 tsp sweet paprika
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Salt and freshly ground black pepper
Charred Broccolini
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2 bunches broccolini
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1 tbsp olive oil
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1 garlic clove, thinly sliced
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Pinch of sea salt
Lemon Yoghurt
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¾ cup Greek yoghurt
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Zest of 1 lemon
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1 tbsp lemon juice
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1 tbsp chopped mint
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Salt to taste
Cooking Instructions
1. Marinate the lamb
In a bowl, combine olive oil, garlic, cumin, paprika, salt and pepper. Rub the mixture over the lamb cutlets and allow to marinate for 15–30 minutes at room temperature.
2. Make the lemon yoghurt
In a small bowl, mix together Greek yoghurt, lemon zest, lemon juice and mint. Season with salt. Set aside in the fridge until serving.
3. Cook the broccolini
Heat a grill pan or BBQ plate over medium-high heat. Toss broccolini with olive oil and garlic slices, then grill for 4–5 minutes until slightly charred and tender. Remove and season with sea salt.
4. Sear the lamb
Heat a large fry pan or BBQ grill over high heat. Sear lamb cutlets for 2–3 minutes per side for medium rare, or until cooked to your liking. Rest for a few minutes before serving.
5. Plate and serve
Serve the lamb cutlets over the charred broccolini with a generous spoon of lemon yoghurt on the side. Garnish with extra mint leaves or lemon wedges if desired.
Tips
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Let the lamb come to room temperature before cooking to ensure even searing.
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For extra smoky flavour, cook the lamb and broccolini over charcoal.
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Add a pinch of chilli flakes to the yoghurt for a spicy twist.
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Leftover lemon yoghurt makes a great dip for roasted veggies or wraps the next day.