Grilled lamb cutlets with preserved lemon and mint Recipe | Better Homes & Gardens Australia
A premium cut of Aussie lamb is a dinner-party must. Give it a simple zingy coating and serve with a delicate warm salad.
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.bhg.com.au.
Ingredients
- Sea-salt flakes and freshly ground black pepper, to season
- 12 French-trim lamb cutlets
- ¼ cup extra virgin olive oil
- 1 Tbsp preserved lemon, rind only
- ¼ bunch mint, leaves picked
- ½ tsp ground cumin
- 1 red onion, finely sliced
- 4 cloves garlic, minced
- ½ tsp fennel seeds
- 1 cup small mixed tomatoes
- 2 bunches English spinach
- ½ cup Greek-style yoghurt
- 2 Tbsp black olive tapenade Micro herbs, to garnish
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