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Home / Recipes / BBQ Lamb cutlets with pesto yoghurt dressing
This dinner menu recipe uses an innovative dressing that gives customers a new option other than the classic sauces. As a tip, the pesto is more flavoursome if made several hours earlier and refrigerated to allow flavours to infuse.
Time 20 minutes
Servings 12
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36 lamb cutlets (3 per serve) 3 cloves of garlic, crushed 3 tbsp olive oil 3 tsp lemon juice (squeeze of half a lemon) 3 tsp oregano 12 tbsp of Tamar Valley Greek Style Yoghurt 600 g pesto 3 tsp hot smoked paprika
Heat the grill plate until smoking. Combine the garlic, oil and lemon and rub onto the lamb cutlets. Sprinkle oregano to season.
Place cutlets on grill and cook each side for approximately 3 minutes until just pink or as desired.
Mix Tamar Valley Greek Style Yoghurt, pesto and paprika together in a mixing bowl until combined. Refrigerate until ready to use.
Presentation:
Once lamb is cooked, transfer to serving plates and spoon over pesto yoghurt dressing.