Lamb Cutlets with a Herb Crust and Yogurt Dressing


Small bunch of thyme, stalks removed

1 tbsp each mixed peppercorns, cumin seeds and coriander seeds

Large bunch of parsley, roughly chopped

2 tbsp olive oil

Lamb cutlets, 2 – 3 per person, depending on size

7 oz FAGE Total 5%

1 1/2 lemon

  1. Place the thyme, spices and parsley in a pestle with the oil and grind for 2 – 3 minutes.
  2. Press this seasoning into both surfaces of each cutlet.
  3. Grill or cook the cutlets in a griddle pan for about 8 minutes until thoroughly cooked, turning once.
  4. Mix the FAGE Total Yogurt with the lemon juice and spoon over the cutlets, just before serving.
  5. Serve with rice or mashed potato.
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