Smoky chargrilled lamb cutlets with mint and chipotle soured cream
- May 2014
- Serves 4
- Hands-on time 25 mins
This quick lamb recipe makes a lovely light dinner – with smoky flavours, and a red onion salad on the side. Serve with Turkish flatbreads, freshly baked naan bread or small baked potatoes.
- 32g (25.7g saturated)
- 6.7g (4.9g sugars)
Ask your butcher to cut these cutlets with long bones. They look fabulous on the plate.
Depending on the size of your griddle pan you may need to griddle the cutlets in batches. Extra-thick cutlets may need a minute or two longer in the pan.
Sumac is a spice made from the dried berries of a small Mediterranean shrub. It has a wonderfully tart, slightly astringent flavour and is available from supermarkets or online.
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