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Grilled Lamb Cutlets With Tahini Dressing

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Ingredients

12 lamb cutlets
Freshly ground black pepper
Olive oil, for brushing

For the tahini dressing

3 tbsp tahini
Juice of 1 large lemon
1 garlic clove, finely grated or puréed
4 tbsp Greek-style yoghurt
Splash of Tabasco sauce
100ml extra-virgin olive oil
Splash of hot water

Details

Serves: 4


Method

Put the tahini into a small bowl and stir in the lemon juice and garlic. When well blended, stir in the yoghurt, then stir in the Tabasco and olive oil with a generous seasoning of salt. Don’t be shy with the salt, as the yoghurt seems to absorb excesses. Add a splash of hot water to make the dressing pourable. Preheat a ridged cast-iron grill to a medium heat. Season the cutlets with salt and pepper and then brush them lightly on both sides with some olive oil. Grill them for about 8 minutes on each side to achieve a nice brown caramelization on the outside and a rosy-pink interior. Set aside to rest in a warm place for at least 5 minutes and then serve with some of the tahini dressing drizzled over it.

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