Tandoori Style Lamb Cutlets

Ingredients

12 lamb cutlets or 2 x 8-bone racks of lamb
Green chutney, to serve
Raw onion rings, to serve
Lemon wedges, to serve

Marinade:

2 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1/2–1 tsp salt, or to taste
2 Tbs mustard oil or vegetable or canola oil
2 Tbs white vinegar
125g plain yoghurt

Method

If you are using the racks of lamb, cut each rack into 4 x 2-bone portions. Using a very sharp knife, remove one bone completely from each portion and scrape away the meat and fat at the top of the remaining bone to provide a clean ‘handle’. Alternatively, ask your butcher to do this for you.

To make the marinade, mix together the chilli powder, cumin, coriander, turmeric, salt, oil and vinegar in a large shallow bowl.

Add the lamb cutlets to the marinade and coat well. Cover and put in the refrigerator to marinate for 1 hour.

Stir the yoghurt through the marinade, making sure it is mixed thoroughly and coats the lamb. Refrigerate for a further 1 hour.

Pre-heat a barbeque, char-grill pan or grill (broiler) to a high heat. Remove the lamb from the marinade and barbe1ue or grill on one side until sealed and seared, about 2 minutes for the thin cutlets, and about 4 minutes if you are using the thick, ‘double’cutlets.

Turn the cutlets and cook for about a further 2 minutes for thin cutlets, and about 4 minutes for thick cutlets. The cutlets are ready when they are seared on the outside but pink and juicy inside – about 4 minutes in total for the thin cutlets and 8 minutes in total for the thick cutlets.

Serve with green chutney, onion rings and lemon wedges.

Credits: SPICE KITCHEN BY RAGINI DEY, PUBLISHED BY HARDIE GRANT