Lamb

Lamb cutlets with charred corn and yoghurt dressing

Name: Lamb cutlets with charred corn and yoghurt dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 12 French-trimmed lamb cutlets; 50g unsalted butter, softened; ¼ cup (60ml) olive oil; 2.00 garlic clove, crushed; 1 tsp smoked paprika; Pinch chilli chipotle powder (optional); 4 corn cobs, husks folded back; Micro mint and sliced spring onion to serve (optional); 300g Greek-style yoghurt; ½ bunch each mint and coriander, leaves picked; Finely grated zest and juice of ½ lemon; ½ tsp ground coriander

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15m

Lamb cutlets with charred corn and yoghurt dressing

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 01, 2017

Lamb cutlets are the ultimate finger food, says Matt Moran.

12 French-trimmed lamb cutlets
50g unsalted butter, softened
¼ cup (60ml) olive oil
1 garlic clove, crushed
1 tsp smoked paprika
Pinch chilli chipotle powder (optional)
4 corn cobs, husks folded back
Micro mint and sliced spring onion to serve (optional)

Yoghurt dressing

300g Greek-style yoghurt
½ bunch each mint and coriander, leaves picked
Finely grated zest and juice of ½ lemon
½ tsp ground coriander
1 garlic clove, crushed

Method

1.

For the yoghurt dressing, place ingredients in a food processor, season and whiz until smooth. Place one-third into a large bowl with cutlets. Season, toss to coat and leave to marinate for 20 minutes or longer. Cover and refrigerate remaining two-thirds.
2.

In a bowl, combine butter, 2 tbs olive oil, garlic, paprika and chipotle powder, if using.
3.

Heat barbecue over high heat. Brush 1 tbs olive oil over corn and season. Cook, turning regularly, for 8-10 minutes until tender and lightly charred. Place on a plate, spread with half the butter mixture and loosely cover with foil. Cook lamb on barbecue 2 minutes each side for medium-rare, or until cooked to your liking. Rest, loosely covered with foil.
4.

Place lamb and corn on a platter and spread remaining butter over corn. Scatter with mint and spring onion (if using) and drizzle with reserved yoghurt dressing.