Quick & Easy

Lamb cutlets with sumac yoghurt

LAMB CUTLETS with Sumac Yogurt
24 Item



1.Combine za’atar, oil, oregano, 2 cloves garlic, rind and juice in large bowl. Add lamb, turn to coat in mixture. Cover; refrigerate 3 hours or overnight.
2.To make sumac yoghurt, combine yoghurt, cucumber, sumac and remaining garlic in small bowl; season to taste.
3.Cook cutlets, in batches, on heated oiled barbecue (or grill or grill plate).
4.Serve cutlets warm, topped with sumac yogurt and two mint leaves each.

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