Lamb Cutlets with Preserved Lemon Yoghurt
Lamb cutlets paired with a tangy preserved lemon yoghurt sauce—quick, easy, and delicious for dinner.
Ingredients
- 1 teaspoon cumin seeds
- 1 teaspoon each ground cinnamon and turmeric
- 2 teaspoon ground coriander
- 2 tablespoon lemon juice
- 12 (600g) lamb cutlets, frenched
- 3 teaspoon (40g) finely chopped preserved lemon rind
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Preserved lemon yoghurt
- 3 teaspoon finely chopped preserved lemon rind
- 1 cup (280g) greek-style yoghurt
- 2 teaspoon lemon juice
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