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Middle Eastern Lamb Cutlets with Garlic Yogurt, Honey and Almonds

Serves 6


  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cinnamon
  • 2 tablespoons olive oil
  • salt and black pepper, to taste
  • 12 trim lamb cutlets
  • 1 cup Australian Greek style yogurt
  • 1 small clove garlic, crushed
  • 1 tablespoon honey
  • 2 tablespoons toasted flaked almonds
  • 1/2 cup fresh pomegranate seeds* (optional)
  • 1/4 cup fresh coriander leaves, for garnish
Download Recipe (PDF)


  1. 1. Combine spices and oil in a small bowl, season with pepper. Rub lamb cutlets with spice mixture and refrigerate until ready to cook.
  2. 2. Combine yogurt and garlic in a small bowl and refrigerate until required.
  3. 3. Cook lamb cutlets on a preheated barbecue or grill until done to your liking. Rest for 5 minutes.
  4. 4. To serve, use the back of a spoon to thickly smear garlic yogurt onto a serving platter, arrange lamb cutlets over the yogurt, drizzle with honey, sprinkle with almonds, pomegranate seeds and coriander. Serve immediately.

Tips / Handy Hints

* Pomegranate seeds can often be bought in punnets. To remove the seeds from a whole pomegranate, cut in half horizantally, hold the cut side over a bowl and use a wooden spoon to forcefully hit the skin of the pomegranate to remove the seeds. Preparation Time: 30 minutes Cooking Time: 10 minutes


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