Lamb Cutlets With Yogurt And Cumin

1. 1

   Empty the yoghurt into a large bowl, big enough to fit the cutlets inches.

2. 2

   Stir in the cumin and chopped onion.

3. 3

   Separate the garlic into cloves, peel and sqaush with the back of a knife.

4. 4

   Stir garlic and salt into the yoghurt.

5. 5

   Coat the cutlets thoroughly with the marinade they are not meant to be completely covered, just lightly coated.

6. 6

   Cover the dish and refridgerate for at least 4 hours.

7. 7

   Coat a griddle pan of the bars of the grill with a small amount of oil to prevent sticking.

8. 8

   Grill cutlets for three minutes on each side, or until done to your liking.

9. 9

   Arrange on a big plate and serve with salads.

* Per serving · 4 servings · Values may vary.