Grilled Lamb Cutlets Mint Yogurt (Printable)
Tender lamb cutlets grilled with herbs, paired with a cool mint yogurt sauce for a vibrant meal.
# Ingredient List:
→ Lamb
01 - 8 lamb cutlets (approximately 1.3 pounds)
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - Zest of 1 lemon
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
→ Mint Yogurt Sauce
09 - 7 ounces Greek yogurt
10 - 2 tablespoons fresh mint leaves, finely chopped
11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon ground cumin
14 - Salt and pepper, to taste
→ To Serve
15 - Lemon wedges
16 - Fresh mint sprigs
# Directions:
01 - In a bowl, mix olive oil, minced garlic, chopped rosemary, thyme, lemon zest, sea salt, and black pepper. Coat lamb cutlets evenly with this marinade. Cover and refrigerate for at least 30 minutes, up to 4 hours for enhanced flavor.
02 - Combine Greek yogurt, chopped mint, parsley, lemon juice, ground cumin, salt, and pepper in a small bowl. Cover and chill until serving.
03 - Heat grill or grill pan over medium-high heat. Remove lamb cutlets from marinade, allowing excess to drip off.
04 - Grill cutlets for 3 to 4 minutes per side for medium-rare, adjusting to preferred doneness. Remove from heat and rest for 2 minutes.
05 - Plate lamb cutlets with mint yogurt sauce, garnished with lemon wedges and fresh mint sprigs.
# Expert Tips:
01 -
- It tastes elegant but takes less than an hour from fridge to plate, even with marinating time.
- That cool mint yogurt against warm lamb is the contrast that makes your mouth happy.
- Naturally gluten-free and adaptable if you want to swap in chicken or beef.
02 -
- Lamb cutlets dry out fast once they hit heat, so watch your timing closely; better rare than overdone.
- The marinade is key—even if you're short on time, don't skip those thirty minutes, because the herbs need contact with the meat to matter.
03 -
- Use a meat thermometer to take the guesswork out of doneness; lamb's magic is in the pink center, and a thermometer protects that.
- Make the yogurt sauce up to two hours ahead so the flavors can settle and meld together, and the sauce tastes more itself.