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BBQ Lamb Cutlets with Mango Chutney Mayonnaise
min Stove Top
1 tbsp olive oil
1 kg lamb cutlets (approx. 20), trimmed and frenched
1 lemon, juiced
250 g (1 cup) Greek-style plain natural yoghurt
3 tbsp mango chutney
Green salad, to serve
Combine oil, McCormick BBQ Lamb Grill Mates seasoning together and rub into lamb.
Pre-heat a large frying pan or BBQ grill to medium-high heat and cook cutlets 1-2 minutes each side or longer if you prefer meat well cooked.
Meanwhile, mix lemon juice, yoghurt and chutney together until well combined.
Place cutlets on plate, drizzle dressing over and serve with a tossed green salad.
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