Kuchnia

Sizzling Lamb with Yoghurt by Nigel Slater | Secret Chef

Ingredients:

6 lamb cutlets
3 tbsp olive oil
4 sprigs thyme
black pepper
¼ red cabbage, finely sliced
4 tbsp white wine vinegar
½ cucumber grated
2 tbsp Greek yoghurt
small bunch mint chopped

Method :

Place the lamb cutlets in a bowl or tray; generously coat them in olive oil, add the thyme sprigs and a few grinds of black pepper. Set aside to marinate for no less than 20 minutes.
For a quick little pickled cabbage accompaniment simply finely slice the cabbage into a bowl and cover in a few glugs of white wine vinegar and some black pepper. Leave at least 20 minutes to let the acid in the vinegar soften the shredded leaves.
Now for the cucumber yoghurt, take another bowl and grate in the cucumber (remove the wet seeds with a teaspoon first to save the yoghurt getting too wet). Add the Greek yoghurt, a small bunch of chopped mint and a good teaspoon of black pepper. Put in the fridge to chill.
When the lamb has had enough time to marinate, get your griddle or frying pan really hot on the stove and cook the cutlets. Try not to move them around too much so that you get a lovely charring on the outside. Giving them a turn after 2 to 3 minutes will leave them slightly pink in the middle, an extra minute or so will cook them to medium.
Serve straight away to get the hot and cold effects of the dish - lay the sizzling cutlets on a bed of the cabbage and spoon over the chilled cucumber yoghurt.