Lachy Strachan’s recipe for spiced BBQ lamb cutlets with sumac yoghurt

Lachy Strachan’s recipe for spiced BBQ lamb cutlets with sumac yoghurt

Nothing screams Aussie BBQ more in my opinion that perfectly cooked lamb. This is a nice little twist on the standard lamb cutlet incorporating an extremely easy dry rub that creates a mouth-watering flavour explosion that once dipped into the sumac yoghurt will have everyone wanting more! Pairs well with charred red capsicum & caramelised onions.

Ingredients

Serves 4:

• 12 Frenched lamb cutlets
• 1 Lime
• Dry Rub: 1 Tsp each of:
  – Cumin
  – Chilli Powder
  – Coriander
  – Garam Masala
  – Salt

Sumac Yoghurt:

• 1 Cup Greek yoghurt
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• 2 Tsp Sumac

Instructions

1. Combine all dry rub ingredients, Place lamb cutlets in a mixing bowl & toss evenly with the dry rub. Add some olive oil just prior to grilling and toss evenly to coat.
2. Preheat BBQ for direct high heat cooking for 10-15minutes with the lid closed.
3. Combine yoghurt ingredients in a bowl and set aside for serving
4. Grill the cutlets over high heat with the lid closed for around 2 / 2.5 minutes per side. Closing the lid traps in the smoke and moisture leading to a far more tasty and tender result.
5. For the last 2 minutes of cooking time half the lime and place the flesh side onto the cooking grills to caramelise.
6. Remove the cutlets & charred lime from the BBQ and rest for a couple of minutes prior to serving. Squeeze the charred lime over the cutlets. Once rested use the boneas a handle to dip the cutlets right into the yoghurt sauce and enjoy!