For the Mint Yoghurt Sauce
240g Greek yoghurt
3-4 cloves garlic, minced
Zest and juice of 1 lemon
1 tsp dried oregano
1 tbsp fresh mint, finely chopped
Generous pinch of Murray River Salt flakes
Drizzle of extra virgin olive oil
For the Lamb Cutlets
8-10 lamb cutlets
Extra virgin olive oil
Murray River Salt flakes
Freshly cracked black pepper
1 tsp dried oregano
Zest of 1 lemon
Extra chopped mint, to garnish
Method
1. In a serving bowl, combine the Greek yoghurt, minced garlic, lemon zest and juice, oregano, chopped mint and a generous pinch of Murray River Salt. Stir until smooth and well combined. Finish with a drizzle of olive oil and set aside to allow the flavours to develop while you cook the lamb.
2. Drizzle olive oil over both sides of the lamb cutlets. Season generously with Murray River Salt flakes, freshly cracked black pepper, oregano and a little extra lemon zest.
3. Preheat your barbecue to high heat. Place the cutlets directly onto the grill. Cook for 3–4 minutes on the first side until nicely charred, then flip and cook for another 3–4 minutes. Finish by searing the fat cap to render slightly and create a beautiful caramelised edge.
4. Transfer the lamb cutlets to a serving platter. Garnish with freshly chopped mint and serve immediately with the mint yoghurt dipping sauce on the side.
Serving Tip: Perfect alongside a fresh summer salad, warm flatbread, or crispy roasted potatoes — and don’t forget an extra pinch of Murray River Salt flakes just before serving for that final crunch.
