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David Prior

David Prior

Founder, five:am yoghurt
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BBQ lamb cutlets recipe with a yoghurt, feta and mint dipping sauce

Lifestyle — Posted 19/12/13

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

Sea salt

Cracked pepper

Olive oil

½ lemon to squeeze and extra lemon wedges for serving

Yoghurt dip

100g Danish fetta

1 cup five:am Greek-style yoghurt

2 tablespoons fresh mint chopped

2 tablespoons fresh Italian parsley

1 teaspoon lemon zest


  1. Massage olive oil, sea salt and cracked pepper into the lamb chops. Set aside.
  2. 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.
  3. BBQ lamb chops to your liking. We like ours so that they’re crispy on the outside and nice and pink in the middle.
  4. Plate up and accompany with the yoghurt, feta and mint dip and lemon wedges.
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