Lamb Cutlets with an Herb Crust and Yogurt Dressing
March 2, 2011
Prep Time |
Cook Time |
Total Time |
| 5 min | 10 min | 15 min |
Servings:4 |
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FAGE Used: |
FAGE Total Classic Product Info |
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Submitted by:
Ingredients:
- Small bunch of thyme, stalks removed
- 1 tbsp each mixed peppercorns, cumin seeds and coriander seeds
- Large bunch of parsley, roughly chopped
- 2 tbsp olive oil
- Lamb cutlets, 2 – 3 per person, depending on size
- 7 oz FAGE Total Yogurt
- 1 1/2 lemon
Preparation Directions:
- Place the thyme, spices and parsley in a pestle with the oil and grind for 2 – 3 minutes.
- Press this seasoning into both surfaces of each cutlet.
- Grill or cook the cutlets in a griddle pan for about 8 minutes until thoroughly cooked, turning once.
- Mix the FAGE Total Yogurt with the lemon juice and spoon over the cutlets, just before serving.
- Serve with rice or mashed potato.
Additional Notes:
Chef's Tip | If you don’t have a pestle and mortar, crush the spices with a rolling pin and chop the herbs, then add the oil. To make a great, creamy mashed potato, add FAGE Total Yogurt in place of milk and butter.
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