The marinade in this recipe calls for ‘mint sauce’ ~ to any Irish or English person reading this recipe they’ll figure out in a nano-second by this I mean the one and only, Colemans Mint Sauce. Growing up in Ireland this stuff was pretty much force-fed down your throat with any roast lamb Sunday dinner by your Mum. It’s funny, whenever I cook a slow-roasted lamb or such for mates here in Oz who are English or Irish, the first thing they’ll ask is; “Got any Colemans?!” You can also use Marks and Spencers mint sauce which is virtually identical.
However fear not if you have no clue about said Colemans/M&S Minty sauce, thankfully in 2013 you can now pretty much buy this condiment in most ‘Foreign food’ sections of Woolies or Cole in Oz, or in supermarkets in the US such as XXX and XXX. If you can’t get you hands on it, simple add finely chopped leaves from 4 stalks of mint, a tablespoon of sherry vinegar and a pinch of sugar to the other ingredients in the marinade.
To marinade the lamb:
- 2 tablespoons (40 ml) mint sauce
- 4 cloves garlic, peeled and very finely grated or mice
- 3 tablespoons (60 ml) lemon juice
- Zest 1 medium lemon
- 1 tablespoon (20 ml) EVOO
- Salt and freshly ground black pepper
For the dressing:
- 200 ml natural Greek style runny yoghurt
- 1 tablespoon top quality EVOO
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons lemon juice
- To make the marinade add all the ingredients into a mixing bowl and whisk together. Add the lamb cutlets and massage the marinade into the meat using clean hands. Cover with cling wrap and chill in the fridge for 1-2 hours or longer is you can.
- While the lamb is in the fridge made the dressing, add the EVOO and ground spices to bowl and mix together thoroughly to infuse the oil with the spices. Add to the yoghurt along with the lemon juice and mix. Transfer to a serving bowl and chill int he fridge.
- To cook the lamb, heat a BBQ or griddle pan until almost smoking (you can spray a little light olive oil on it first if you want) add the cutlets in batches and cook on the first side for about 3 minutes, then turn and repeat on the second side. The time of cooking will depend on how you like your meat cooked. With lamb, I prefer medium so it’s still pink on the inside.
- Serve the cutlets warm with the creamy dressing and my cous cous, mint and pomegranate salad recipe here