Barbecued or grilled, lamb cutlets cooked until the fat is crisp is one of life’s simplest pleasures. Combined with a creamy, delicious easy to make Tzatziki dipping sauce and you've got a match made in heaven.
- 8 Maranoa Lamb Cutlets
- 4 tblsp Extra Virgin Olive Oil
- 2 sprigs fresh Rosemary
- Salt and Pepper
- Tzatziki Sauce
- 2 cups grated Cucumber – juice squeezed out
- 1 cup plain Greek Yoghurt
- 1 garlic clove – crushed or minced
- 1 tblsp Extra Virgin Olive Oil
- 1 tblsp Lemon Juice
- 1 tblsp chopped fresh dill
- Pinch Salt
Release the vacuum seal on your pack of Maranoa Lamb Cutlets and bring to near room temperature. Combine Olive Oil, Rosemary, two good pinches of salt and a good crack of Pepper together in a shallow dish. Pop in the Lamb cutlets and cover them all over with the olive oil mixture.
Next, fire up the BBQ or grill pan to a high heat. Grill chops to your liking, we recommend medium rare or medium. Remove from the heat and set aside to rest – as the weather cools off you might like to cover with alfoil and a tea towel to keep them warm.
To make the Tzatziki Sauce it’s important to ensure you have squeezed out as much liquid as possible from the Cumcumber. You can do this by simply squeezing handfuls between your hands or you can put the Cucumber in a muslin cloth or clean blue chux and squeeze it out that way. Then simply combine all the ingredients together and mix well. (Please note: you can refrigerate any left over Tzatziki for up to 4 days)
To serve, spoon some Tzatziki Sauce into a small dipping bowl or ramekin and place onto your large serving plate. Arrange the Luscious Lamb Cutlets around the plate. This is a dish that goes in the middle of the table to share.