Lamb Entertaining Main Indian

Yoghurt and spice lamb cutlets with herby relish

Name: Yoghurt and spice lamb cutlets with herby relish recipe
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Cuisine: /indian
Ingredients: 12 lamb cutlets; 20.00 ml each ginger; 20.00 ml lemon juice; 1 tsp each garam masala, coriander powder, cumin powder and turmeric powder; 1/2 tsp kasoori methi (dried fenugreek leaves, from specialty and Indian grocers and selected supermarkets); 110g Dijon mustard; 50g plain yoghurt; Lemon wedges and coriander sprigs, to serve; 125ml olive oil; 10 garlic cloves; 2 bunches coriander (leaves and stems), roughly chopped; 125.00 ml rocket; 40.00 ml pine nuts, toasted; Finely grated zest and juice of 1/2 lemon

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40m

Yoghurt-spiced lamb cutlets with garlic and herb relish — Brett Stevens

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by Adam D'Sylva

Chef

Apr 23, 2026

Whether you’re hosting guests or just want a really great-tasting meal that’s easy to pull together, these juicy spiced lamb cutlets are designed to do the heavy lifting for you ahead of time.

An overnight marinade of yoghurt, warming spices and sharp Dijon mustard deeply flavours and tenderises the lamb, so they only need minutes under a hot grill to develop a fantastic, savoury char.

To complete the dish, your cutlets are paired with a vibrant green relish that offers a bright, herbaceous contrast to the rich meat. Because both the marinade and the relish can be entirely prepped the day before, bringing this dish together just before serving is a breeze.

You’ll need to start this recipe a day ahead.

12 lamb cutlets
1 tbs each ginger and garlic pastes
1 tbs lemon juice
1 tsp each garam masala, coriander powder, cumin powder and turmeric powder
1/2 tsp kasoori methi (dried fenugreek leaves, from specialty and Indian grocers and selected supermarkets)
110g Dijon mustard
50g plain yoghurt
Lemon wedges and coriander sprigs, to serve

Coriander relish (makes 400ml)

1/2 cup (125ml) extra virgin olive oil
10 garlic cloves
2 bunches coriander (leaves and stems), roughly chopped
1/2 cup rocket
2 tbs pine nuts, toasted
Finely grated zest and juice of 1/2 lemon

Method

1.

Place the cutlets in a large bowl with the ginger and garlic pastes, lemon juice and ¼ tsp fine salt. Toss to combine and set aside for 30 minutes. Add spices, kasoori methi, mustard and yoghurt and toss until well combined. Cover and chill overnight.
2.

For the relish, place oil and garlic in a small saucepan over medium-low heat for 30 minutes, or until garlic is soft. Set aside to cool completely. Transfer to a blender with the coriander, rocket, pine nuts and zest and juice of lemon. Whiz until a thick paste. Season with salt flakes and freshly ground black pepper to taste.
3.

Bring the cutlets to room temperature before cooking. Preheat oven grill to hot. Line a large baking tray with lightly greased foil.
4.

Arrange cutlets on prepared tray. Cook, close to the grill, for 9-10 minutes, until starting to char. Stand, loosely covered, for 2-3 minutes.
5.

Serve with relish, lemon wedges and extra coriander sprigs.

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Recipe Notes

Leftover relish will last in an airtight container in the fridge for up to 4 days. Use it like a pesto and stir it through soup or pasta, or use it as a dressing.