LAMB CUTLETS WITH CHARRED CORN & YOGHURT DRESSING
"Lamb cutlets are the ultimate finger food"
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)