Lamb Cutlets with Preserved Lemon Yoghurt
Lamb cutlets paired with a tangy preserved lemon yoghurt sauce—quick, easy, and delicious for dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 teaspoon cumin seeds
- 1 teaspoon each ground cinnamon and turmeric
- 2 teaspoons ground coriander
- 2 tablespoons lemon juice
- 12 (600g) lamb cutlets, frenched
- 3 teaspoons (40g) finely chopped preserved lemon rind
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Preserved lemon yoghurt
- 3 teaspoons finely chopped preserved lemon rind
- 1 cup (280g) greek-style yoghurt
- 2 teaspoons lemon juice
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