Lamb Cutlets with Yoghurt & Cumin

Here's another recipe which I came across as I searched for new and interesting ways to use Greek yoghurt (kindly supplied by Total). I had been having some trouble finding savoury recipes which included yoghurt in the dish rather than just using it as an accompaniment but this was just what I was looking for.

This recipe, Lamb Cutlets Marinated in Yoghurt and Cumin, comes from Nigella's Forever Summer book and I was really pleased with how it turned out. Lamb cutlets are not something I cook very often but this recipe has encouraged me to put them on my shopping list more often. Marinating them in the yoghurt made the meat wonderfully moist and the hints of onion and cumin coming through made for a very enjoyable dinner.

Lamb Cutlets with Yoghurt and Cumin

(adapted from Forever Summer by Nigella Lawson)

1 450g-500g pot Greek yoghurt

1 tablespoon ground cumin

1 large onion

1 head of garlic

1 tsp Maldon salt

20 lamb cutlets

1) Empty the yoghurt pot into a large shallow dish (which will be big enough to accommodate all of the lamb cutlets) and then stir in the cumin. Peel and roughly chop the onion and mix it into the yoghurt. Break up the head of garlic, peel them and squash them slightly then stir into the yoghurt together with the salt.

2) Arrange the lamb cutlets in the dish and slowly stir them and spoon the yoghurt mix over them. Don't worry if there doesn't seem to be enough yoghurt - the lamb only needs to be lightly covered by it.

3) Cover the dish and put it in the fridge for at least 4 hours.

4) When you're ready to eat cook the lamb cutlets on a ridged griddle pan on the hob or under the grill. Wipe them gently with some kitchen towel beforehand to remove the excess yoghurt and bits of onion. Fry or grill for a few minutes each side and then serve hot, warm or cold.

Serves 6-8