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