Indian-Style Lamb Cutlets

Serves 2 as a starter, easily multiplied for a party.


A simple starter to serve before a curry, and a great addition to a larger feast. These cutlets cook very well on the BBQ too.


1. Use a pestle and mortar, grind the marinade ingredients to a paste. Gently massage the marinade into the lamb chops then cover and refrigerate for 1-8 hours (freezer bags are useful for this). 

2. In the meantime, combine all of the ingredients for the raita dip. Cover and refrigerate until required. 

3. Remove the cutlet and dip from the fridge 20 minutes before you want to cook the cutlets. Heat the grill on its highest setting. 

4. Brush the chops with a little oil and grill for 3-4 minutes each side. Allow to rest on a warm plate for 10 minutes before serving.


For the marinade

2 cloves of garlic, minced
1 inch piece of ginger, finely chopped
Juice of 1/2 a lemon
2 tbsp olive oil and a little for grilling
1/2 tsp cinnamon
1/2 tsp cumin
1/2 tsp garam masala
1/2 tsp chilli powder
1.2 tsp salt
1/2 tsp caster sugar
4 lamb cutlets

Raita dip

150ml full-fat Greek yoghurt
1 small (plum) tomato, seeds discarded, finely diced
4cm-piece cucumber, seeds dicarded, finely diced
1 spring onion, finely chopped
Juice of 1 lemon
Few pinches of salt
Pinch of sugar