Tandoori Lamb Cutlets with Garlic & Mint Yogurt

Recipe by Joe @joes_bbq_shack on Instagram | Made with Eversfield Organic Lamb Cutlets

A vibrant, flavour-packed recipe that brings the warmth of Indian spice to your table. These Tandoori Lamb Cutlets are marinated in rich yogurt and aromatic tandoori spices, grilled to perfection, and served with a cooling garlic and mint yogurt. Whether you’re lighting up the barbecue or using a griddle pan indoors, this recipe promises juicy, tender lamb with a beautiful smoky char — perfect for weekend feasts or dinner with friends.

 Ingredients

For the Tandoori Lamb Cutlets:

• 8 Eversfield Organic Lamb Cutlets (defrost safely overnight in the fridge if frozen)

• 200ml natural yogurt

• 2 tbsp tandoori dry rub or paste

• A few drops red food colouring (optional, for that traditional deep tandoori hue)

For the Garlic & Mint Yogurt:

• A handful of fresh coriander

• 1 tsp jarred lazy garlic (or 2 fresh cloves, minced)

• 200ml natural yogurt

• 1 tsp jarred mint sauce

 Method

1. Marinate the Lamb:
   In a large bowl, mix together the natural yogurt, tandoori rub, and red food colouring (if using). Submerge the lamb cutlets into the mixture, ensuring each piece is fully coated.
   Cover and refrigerate overnight to allow the flavours to infuse and tenderise the meat.

2. Prepare to Grill:
   When ready to cook, remove the lamb from the fridge and brush off any excess marinade.
   Heat your grill, barbecue, or griddle pan until hot.

3. Grill the Cutlets:
   Place the cutlets onto the grill and leave them undisturbed to develop a gorgeous char.
   Flip halfway through cooking to achieve even colouring.

   Use a meat thermometer to check doneness — aim for an internal temperature of 65°C for medium-rare, or cook longer for your preferred finish.

4. Rest the Lamb:
   Once cooked, remove the cutlets and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender, succulent meat.

5. Make the Garlic & Mint Yogurt:
   Add all ingredients — coriander, garlic, natural yogurt, and mint sauce — to a blender.
   Blitz until smooth, adjusting the consistency to your liking. Chill until ready to serve.

🍽️ To Serve

Serve your tandoori lamb cutlets with the garlic and mint yogurt on the side, plus warm naan bread, fresh salad, or fragrant basmati rice.

These cutlets are a perfect mix of smoky, spicy, and refreshing, proving that simple organic ingredients can create something truly spectacular.