Weber Q Lamb Cutlets With A Greek Yoghurt Mint Dip
Lightly seasoned with salt and cracked pepper and grilled to a medium-rare. These Weber Q lamb cutlets are so juicy they will melt in your mouth.When your lamb cutlets are ready for eating, simply dip them into the homemade greek yoghurt and mint dipping sauce with a bit of added chilli.
Ingredients
Mint Dipping Sauce
- 1 cup greek yoghurt plain
- 3 tsp mint fresh, not dried
- 1 garlic clove
- 1 tsp chilli flakes
- ½ tsp sugar
- ½ tsp sea salt ground
- ½ tsp black peppercorns ground
- ½ lime
Lamb Cutlets
- 450 g lamb cutlets
- sea salt ground
- black peppercorns ground
- olive oil
Instructions
Making the Dipping Sauce
- Finely chop the fresh mint, garlic and add greek yogurt to a small mixing bowl.
- To the same mixing bowl, add the mint, garlic, sugar, salt, pepper and chilli flakes. Finally, add a squeeze of ½ a lime.
- Mix ingredients together thoroughly, cover with plastic wrap and place in the fridge.
Cooking the Lamb Cutlets
- Set up your Weber Q for direct cooking and preheat with the lid down for 10 minutes.
- Drizzle olive oil over the lamb cutlets and season with salt and pepper on both sides.
- Once your Weber Q has preheated, place the lamb cutlets onto the centre of the grill tucked in close to each other.
- Close the lid and turn the gas control knob down 2 to 3 notches below high. Family Q: leave the small gas control knob on and turn it down to the low setting while the large gas control knob is turned down 2-3 notches below high.
- Grill for 3 minutes per side while keeping the lid closed as much as possible or until you reached your desired doneness. Medium rare is 57°C (135°F).
- Serve the lamb cutlets together with the mint dipping sauce that you made earlier.
