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Tzatziki-Marinated Lamb Cutlets
Rack of lamb marinated in a tzatziki-style yoghurt with garlic and mint before it hits the coals. Wiping off the excess marinade before grilling is what stops the yoghurt from burning and turning bitter over the high heat, letting the lamb char cleanly instead.
Total time
140 min
Prep
130 min
Cook
10 min
Difficulty
easy
Cuisine
Greek
gluten-free
Ingredients
12lamb cutlets
200gGreek yoghurt
3 clovesgarlic, minced
1 handfulfresh mint, chopped
1 tbspdried oregano
juice of 1lemon
3 tbspolive oil
salt and pepperto taste
Instructions
1
Mix yoghurt, garlic, mint, oregano, lemon and olive oil.
2
Coat lamb cutlets generously. Marinate 2+ hours.
3
Wipe off excess marinade.
4
Grill over high heat 2–3 minutes per side (medium).
5
Rest 5 minutes. Serve with horiatiki salad and pita.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
860
Protein
65.2g
Fat
63.3g
Carbs
5.9g
Fiber
1.6g
Sodium
194mg
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