For the Cutlets
- 2 Canterbury lamb french racks
- 2 tbsp olive oil
- Juice of a lemon
- 1 tbsp rosemary, finely chopped
- Salt and freshly ground black pepper
For the Mint and Garlic Yoghurt Dressing
- 1 cup Greek yoghurt
- 1 clove garlic, crushed
- Zest of a lemon
- Juice of half a lemon
- 1 tbsp mint leaves, finely chopped
- 1 tsp extra virgin olive oil
Divide the french racks into quarters to make eight double cutlets.
Mix together olive oil, lemon juice, rosemary and black pepper in a large non metallic dish. Add the lamb cutlets and rub the marinade into them so they are well coated. Leave for at least two hours or overnight.
Heat a griddle pan or the barbeque until hot. Add the cutlets, season well with salt, and cook for approx 3–4 minutes on each side until cooked to your liking.
Meanwhile mix garlic, lemon zest, juice, mint and olive oil into the yoghurt and mix until well combined. Taste and adjust seasoning.
Serve two double cutlets per person with the yoghurt dressing on the side.