Lamb with yogurt

Name: Lamb with yogurt
Yield: Serves 4
Cuisine: British
Ingredients: 225 ml plain yogurt; 10 lamb cutlets; olive oil; 450 g Basmati or long-grain rice; 450 g Basmati or long-grain rice; butter; salt and pepper; salt and pepper; 3 garlic cloves; 2 shallots; ½ teaspoon cinnamon; 1 teaspoon salt; ½ teaspoon cayenne pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Clarissa's Comfort Food

By Clarissa Dickson Wright

Published 2008

About

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 garlic cloves
2 shallots
½ teaspoon cinnamon

Asia
United Kingdom
Iran
London
Gluten-free

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).

Preheat the oven to 180°C/350°F/gas mark 4.

Shake the marinade off the lamb (s