Name: Lamb cutlets with green yoghurt recipe
Cook time: 30 min
Yield: 4
Cuisine: Mediterranean
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

Lamb cutlets with green yoghurt sauce.William Meppem

easyTime:<30 minsServes:4

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.

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

Method

Place the spinach in a bowl and pour over enough boiling water to cover. Drain and refresh under cold running water.
Place the spinach,mint,lemon juice,capers,parsley,anchovies,coriander,garlic,extra virgin olive oil,salt and pepper in a blender and purée until smooth. Stir in the yoghurt to the purée until combined and check seasoning.
Heat the olive oil in a large frying pan over medium-high heat. Season the lamb on both sides with salt and pepper. Cook for 2-3 minutes each side or until cooked to your liking. Remove and set aside to rest for 2 minutes.
Serve with the green yoghurt and lemon wedges.