RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 18 Lamb cutlets
- Sea Salt
- Cobram Estate light EVOO
YOGHURT SAUCE:
- 200g Greek yoghurt
- 1tbs Paprika
- 1tbs cumin powder
- Sea Salt
HERB SAUCE:
- 1 bunch of Parsley
- 1 bunch of Basil
- 2 anchovies
- 1 cup Cobram Estate light EVOO
- Lemon
BURNT BUTTER SAUCE:
- 100g Butter
- ½ Lemon
METHOD:
- Season the lamb cutlets with salt and EVOO. Add the cutlets to a hot grill pan or BBQ. Cook for about 2 minutes each side.
- Meanwhile, to make the Yoghurt sauce, in a mixing bowl add yoghurt, paprika, cumin, EVOO, a squeeze of lemon and salt. Mix to combine.
- To make the burnt butter sauce, in a hot pan, melt butter and cook until just golden. Add a squeeze of lemon.
- For the Herb sauce, blend together herbs, anchovies and EVOO.
- To serve, on a platter add cutlets. Top with a spoonful of each sauce onto the cutlet.
Our friends at Wine Selectors recommend pairing this dish with a Merlot or Sauvignon Blanc.
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