Lamb cutlets with green yoghurt recipe
You won't even notice the anchovies in this green yoghurt sauce, but they provide a necessary savoury hit. If you really want to leave them out, you can substitute a tablespoon of fish sauce instead.
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.brisbanetimes.com.au.
Ingredients
- 150g baby spinach
- ½ cup chopped mint
- 1 tbsp lemon juice (plus lemon wedges, to serve)
- 1 tbsp capers, chopped
- ½ cup chopped parsley
- 4 anchovies, chopped
- 1 tsp ground coriander
- 1 garlic clove, chopped
- 1 tsp extra virgin olive oil
- salt and pepper, to taste
- 1 cup Greek-style yoghurt
- 1 tbsp olive oil, for cooking
- 16 lamb cutlets
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