Preparation time
24 hours plus marinating
Cooking time
5 - 10 minutes
Serves
4 - 5
A softly spiced Merlot Shiraz blend is a lock for this cracker of a dish by Dave Pynt.
INGREDIENTS
16 lamb cutlets
Paste
50g fresh ginger, peeled and finely sliced
50g fresh garlic, peeled and finely sliced
50g papaya, skin on
Spice mix
12g ground cumin
12g fine salt
24g garam masala
6g chilli powder
6 ground dried red chilli
12g Colemans mustard powder
Marinade
240g plain Greek yoghurt
30g fresh lemon juice
24g fresh mint, chopped
1. To make the paste: finely slice ginger, garlic, and papaya. Slice cutlets into points and mix all ingredients. Allow to marinate for 40 minutes.
2. For the spice mix: finely grind all spices and then add spices to yoghurt, lemon juice and mint marinade. Add 16 lamb cutlets and marinate for 24 hours. Refrigerate until ready to use.
3. On a hot grill, cook the lamb, ensuring good char on both sides. Cook till internal temperature reaches 50°C. Place on a serving plate. In a small sauce pan, take 15g of paste with 15g of cold butter and slowly emulsify. Once warm, spoon over the cooked lamb chops and serve immediately.