Serves 4

Lamb Cutlets

1 cup Jalna Greek Yoghurt
2 garlic cloves, crushed
Zest & juice of 1 lemon
Salt & cracked black pepper
8 – 12 lamb cutlets, trimmed
Olive oil, for cooking
Greek salad, to serve

Tzatziki

1 medium Lebanese cucumber, seeded, finely chopped
1 ½ cups Jalna Greek Yoghurt
1 tablespoon lemon juice
2 tablespoons chopped fresh mint
1 large garlic clove, crushed
Salt & cracked black pepper

• Combine Jalna Greek Yoghurt, garlic, lemon zest and juice, salt and pepper in a large flat dish. Add cutlets, turning until well coated. Cover and refrigerate for 1 hour.
• Make tzatziki by combining all ingredients and set aside.
• Preheat chargrill, frypan or griller to moderately high. Lightly oil chargrill and cook cutlets 2 – 3 minutes each side or until cooked to your liking.
• Serve with Greek salad and tzatziki.