BBQ lamb cutlets recipe with a yoghurt, feta and mint dipping sauce
Australian organic yoghurteers five:am live by a philosophy of providing natural, healthy products. Here they share a delicious recipe for lunch or dinner.
12 lamb cutlets
1 clove of garlic
½ lemon to squeeze and extra lemon wedges for serving
100g Danish fetta
1 cup five:am Greek-style yoghurt
2 tablespoons fresh mint chopped
2 tablespoons fresh Italian parsley
1 teaspoon lemon zest
- Massage olive oil, sea salt and cracked pepper into the lamb chops. Set aside.
- To make the yoghurt dip, combine the Greek-style yoghurt, Danish feta, mint, parsley and lemon zest. Stir until combined and set aside in a small serving bowl.
- BBQ lamb chops to your liking. We like ours so that they’re crispy on the outside and nice and pink in the middle.
- Plate up and accompany with the yoghurt, feta and mint dip and lemon wedges.