Lamb Cutlets with Charred Corn and Yoghurt Dressing
From Masterchef judge and mentor Matt Moran who says that lamb cutlets are the ultimate finger food!
INGREDIENTS
- 12 French-trimmed lamb cutlets
- 50g unsalted butter, softened
- ¼ cup (60ml) olive oil
- 1 garlic clove, crushed
- 1 tsp smoked paprika
- Pinch chilli chipotle powder (optional)
- 4 corn cobs, husks folded back
- Micro mint and sliced spring onion to serve (optional)
YOGHURT DRESSING
- 300g Greek-style yoghurt
- ½ bunch each mint and coriander, leaves picked
- Finely grated zest and juice of ½ lemon
- ½ tsp ground coriander
- 1 garlic clove, crushed
METHOD
- For the yoghurt dressing, place ingredients in a food processor, season and whiz until smooth. Place one-third into a large bowl with cutlets. Season, toss to coat and leave to marinate for 20 minutes or longer. Cover and refrigerate remaining two-thirds.
- In a bowl, combine butter, 2 tbs olive oil, garlic, paprika and chipotle powder, if using.
- Heat barbecue over high heat. Brush 1 tbs olive oil over corn and season. Cook, turning regularly, for 8-10 minutes until tender and lightly charred. Place on a plate, spread with half the butter mixture and loosely cover with foil. Cook lamb on barbecue 2 minutes each side for medium-rare, or until cooked to your liking. Rest, loosely covered with foil.
- Place lamb and corn on a platter and spread remaining butter over corn. Scatter with mint and spring onion (if using) and drizzle with reserved yoghurt dressing.
Recipe courtesy of Delicious magazine. Image courtesy of Nigel Lough.
