Grilled Lamb Cutlets with Easy Spinach Sauce

Cook Time 30 Minutes

Servings 4


250g baby spinach or frozen spinach, blanched
2 tbs. olive oil
1 small onion, finely chopped
1 clove garlic, finely sliced
Juice and zest ½ lemon
Pinch cayenne pepper
½ cup Greek yoghurt
8 lamb cutlets
Olive oil
Salt and pepper
½ bunch mint, leaves picked


In a large pan, heat 2 tablespoons of olive oil over a medium heat and add the onions and garlic. Once the onion is soft and translucent add the spinach and cook for 2 minutes or until the spinach has collapsed.

Add the spinach mixture to a food processor and puree. Now add the lemon juice and zest, and cayenne pepper and puree again until very smooth. Add the yoghurt and briefly process until combined.

Heat a griddle pan. Coat lamb cutlets with oil and season with salt and pepper. Cook the lamb cutlets for 2 minutes on each side and then serve with the yoghurt sauce and garnish with fresh mint.


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