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Lamb with yogurt
- Serves
4
- Difficulty
Easy
Published 2008
This is an adaptation of an Iranian recipe that the great Sri Owen included in her award-winning ‘The Rice Book’. I am a huge admirer of Sri, and her recipe is infinitely more interesting than mine, but this is a comfort book and when it comes to comfort, simplicity is all.
Ingredients
For the Marinade
3 2 ½ teaspoon
Method
Blend all the marinade ingredients except the yogurt in a food processor. Stir the mixture into the yogurt, then pour over the cutlets. Leave in a cool place overnight (rather than a fridge).
Shake the marinade off the lamb (s
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