Spiced lamb cutlets with coriander yoghurt
  • 1Kg Lamb cutlets
  • 2 tsps Spencers Chilli Powder
  • 1 tsp Spencers Paprika
  • 1 tsp Spencers Thyme
  • ½ tsp Spencers Garlic Powder
  • ½ tsp Spencers Cumin
  • ½ tsp Spencers Black Pepper ground
  • 2 tbsps Salt
  • 2 tbsps Brown sugar
  • ½ cup Vegetable oil
  • 1 cup Greek yoghurt
  • ½ cup Coriander, chopped
  • Salt and Pepper to taste
  1. Combine all spices in a large bowl and add vegetable oil. Mix until spices and oil are well combined and then coat lamb cutlets with marinade.
  2. Cutlets can be cooked immediately or left to marinade for a few hours if time permits.
  3. Grill or BBQ cutlets for 2-3 minutes on each side or until done to your liking.
  4. To make yoghurt – combine yoghurt and chopped coriander in a bowl and season to taste. Serve with spiced lamb cutlets.