You may also like
Ingredients
Sauce
- 1 large green chilli, seeded and chopped
- 1 large handful mint
- 1 red Asian shallot, chopped
- 3 cm (1¼ inch) piece ginger, chopped
- 2 teaspoons fish sauce
- 2 teaspoons lime juice
- 1 teaspoon shaved palm sugar or soft brown sugar
- 250 g (9 oz/1 cup) Greek-style yoghurt
- 12–16 French trimmed lamb cutlets
Method
1. To make the sauce, put the chilli, mint, shallot, ginger, fish sauce, lime juice and sugar in a small processor fitted with the metal blade. Whizz for 30 seconds, or until the mixture forms a rough paste. Transfer to a small bowl and stir in the yoghurt. Cover and refrigerate until needed.
2. Brush a chargrill pan with oil, heat over high heat and add the cutlets in a single layer. Cook for 2 minutes on each side, or until the cutlets are browned on the outside but still feel springy when pressed. Season well with salt and freshly ground black pepper.
3. Arrange the cutlets on a serving plate and serve with the sauce.
