LAMB CUTLETS WITH CHARRED CORN & YO­GHURT DRESS­ING

"Lamb cutlets are the ul­ti­mate fin­ger food"

Sunday Herald Sun - Stellar - - Delicious On Sunday -

SERVES 4

12 50g French-trimmed un­salted but­ter, lamb soft­ened cutlets ¼ cup (60ml) olive oil 1 gar­lic clove, crushed 1 tsp smoked pa­prika Pinch chilli chipo­tle pow­der (op­tional) 4 corn cobs, husks folded back Mi­cro mint and sliced spring onion to serve (op­tional)

Yo­ghurt dress­ing 300g Greek-style yo­ghurt ½ bunch each mint and co­rian­der, leaves picked Finely grated zest and juice of ½ lemon ½ tsp ground co­rian­der 1 gar­lic clove, crushed For in smooth. with to and gar­lic, a In mar­i­nate the food re­frig­er­ate cutlets. a bowl, pa­prika yo­ghurt Place pro­ces­sor, for Sea­son, com­bine and one-third 20 re­main­ing dress­ing, min­utes chipo­tle sea­son toss but­ter, into to place two-thirds. or and pow­der, coat a 2 longer. large tbs in­gre­di­ents whiz and olive bowl if Cover un­til leave us­ing. oil, olive reg­u­larly, lightly Heat oil charred. bar­be­cue over for 8-10 corn Place min­utes over and on sea­son. high a plate, un­til heat. Cook, ten­der spread Brush turn­ing and 1 with tbs half with the foil. but­ter Cook mix­ture lamb on and bar­be­cue loosely 2 cover min­utes each to your side lik­ing. for medium-rare, Rest, loosely cov­ered or un­til cooked with foil. Place lamb and corn on a plat­ter and spread re­main­ing but­ter over corn. Scat­ter with mint and spring onion (if us­ing) and driz­zle with re­served yo­ghurt dress­ing.

NU­TRI­TION • 30G PRO­TEIN • 14G SAT FAT • 34G CARB • 17G SUG­ARS • 110MG SODIUM • 615 CAL (2585KJ)

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.