Barbecued Lamb Cutlets with Mint Yoghurt

Ingredients

• 12 piece lamb cutlets
• 2 tablespoon olive oil
• 2 clove garlic
• 1 piece lemon
• 200 gram greek yoghurt
• 1/2 bunch mint
• 1/2 teaspoon ground cumin
• 1 teaspoon sea salt

Instructions

1. 1Rub the cutlets with the olive oil, crushed garlic, lemon zest and salt.
2. 2Stir the yoghurt with finely chopped mint, the cumin and 1 tablespoon of lemon juice, then chill it.
3. 3Heat the barbecue grill bars to high for 8 minutes.
4. 4Grill the cutlets for 4 minutes on one side without moving them.
5. 5Turn and grill for 4 minutes more, until browned outside and springy when pressed.
6. 6Rest the cutlets on a warm plate for 5 minutes so the juices redistribute.
7. 7Serve the cutlets with the mint yoghurt alongside.