Grilled Lamb Cutlets Mint (Printable)
Tender lamb cutlets marinated with herbs and paired with a fresh mint yogurt sauce for a vibrant meal.
# What You Need:
→ Lamb
01 - 8 lamb cutlets (approx. 1.3 pounds)
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme, finely chopped
06 - Zest of 1 lemon
07 - 1 teaspoon sea salt
08 - 1/2 teaspoon freshly ground black pepper
→ Mint Yogurt Sauce
09 - 7 ounces Greek yogurt
10 - 2 tablespoons fresh mint leaves, finely chopped
11 - 1 tablespoon fresh parsley, finely chopped
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon ground cumin
14 - Salt and pepper, to taste
→ To Serve
15 - Lemon wedges
16 - Fresh mint sprigs
# Steps:
01 - In a bowl, whisk together olive oil, minced garlic, rosemary, thyme, lemon zest, sea salt, and black pepper. Coat lamb cutlets thoroughly with the marinade. Cover and refrigerate for a minimum of 30 minutes, up to 4 hours for enhanced flavor.
02 - Combine Greek yogurt, chopped mint, parsley, lemon juice, ground cumin, salt, and pepper in a small bowl. Mix well, cover, and refrigerate until serving.
03 - Heat grill or grill pan over medium-high heat, ensuring it is properly preheated before cooking.
04 - Remove lamb from marinade, allowing excess to drip off. Grill cutlets for 3 to 4 minutes per side for medium-rare doneness or adjust timing according to preference. Remove from heat and let rest for 2 minutes.
05 - Plate lamb cutlets alongside mint yogurt sauce. Garnish with lemon wedges and fresh mint sprigs before serving.
# Expert Advice:
01 -
- The lamb comes out impossibly tender and juicy because the marinade does the heavy lifting while you relax.
- That mint yogurt sauce tastes like summer itself and fixes any worry about the meat being too rich.
- From marinade to table takes barely 30 minutes of actual cooking, which means you look like a culinary genius without the stress.
02 -
- Don't skip the resting step after grilling, or you'll bite into a cutlet and watch all the juices run onto your plate instead of staying in the meat where they belong.
- If your yogurt sauce looks broken or grainy, it usually means it got too warm, so keep it chilled until the very last second and don't stir it aggressively.
03 -
- Make the mint yogurt ahead of time so the flavors have a chance to meld, but don't chop the fresh herbs until right before you assemble the sauce or they'll start to brown and lose their brightness.
- If you're cooking for a crowd, marinate the lamb in the morning and grill them just before people sit down, so you're not stuck at the grill while everyone's at the table enjoying drinks.