Lachy Strachan’s recipe for spiced BBQ lamb cutlets with sumac yoghurt

Nothing screams Aussie BBQ more in my opinion that perfectly cooked lamb. This is a nice little twist on the standard lamb cutlet incorporating an extremely easy dry rub that creates a mouth-watering flavour explosion that once dipped into the sumac yoghurt will have everyone wanting more! Pairs well with charred red capsicum & caramelised onions.

Ingredients

Serves 4:

• 12 Frenched lamb cutlets
• 1 Lime
• Dry Rub: 1 Tsp each of:
  – Cumin
  – Chilli Powder
  – Coriander
  – Garam Masala
  – Salt

Sumac Yoghurt:

• 1 Cup Greek yoghurt
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• 2 Tsp Sumac

Instructions

1. Combine all dry rub ingredients, Place lamb cutlets in a mixing bowl & toss evenly with the dry rub. Add some olive oil just prior to grilling and toss evenly to coat.
2. Preheat BBQ for direct high heat cooking for 10-15minutes with the lid closed.
3. Combine yoghurt ingredients in a bowl and set aside for serving
4. Grill the cutlets over high heat with the lid closed for around 2 / 2.5 minutes per side. Closing the lid traps in the smoke and moisture leading to a far more tasty and tender result.
5. For the last 2 minutes of cooking time half the lime and place the flesh side onto the cooking grills to caramelise.
6. Remove the cutlets & charred lime from the BBQ and rest for a couple of minutes prior to serving. Squeeze the charred lime over the cutlets. Once rested use the boneas a handle to dip the cutlets right into the yoghurt sauce and enjoy!