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.

2 Responses to “Organic Lamb Cutlets Marinated in Mint, Garlic and Lemon, Greek Yoghurt Dressing”

  1. January 12, 2013 at 3:05 am

    This sounds fantastic. I bet the yogurt dressing just puts it over the top – I love the idea of some cumin in there. I’m always looking for new ways to cook up our homegrown grass-fed lamb – thanks for the delicious inspiration! :)

  2. Amy Wyatt
    January 13, 2013 at 7:47 am

    Hi Katie,
    Going to make this for a Sunday lunch with my girlfriends. This recipe serves 4 people. How many cutlets would I need? 2 per person?

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