Ingredients
- 3 cloves garlic
- 1 bunch mint
- 2 tablespoons seeded mustard
- 50ml olive oil
- salt and freshly ground black pepper
- 12 lamb cutlets
- 1 small red onion, peeled and diced
- 1 green capsicum, diced
- 1 bunch mint
- 1 teaspoon lemon juice
- 200g thick plain yoghurt
- pinch salt and white sugar
- 250g green peas
- 1 x 400g can cooked chick peas
Method
- Peel the garlic
- If the kids are around get them to pick and wash the mint for you
- To make the marinade, place the garlic, mint, mustard and olive oil into a blender and purée with salt and pepper
- Marinate the lamb in the purée and refrigerate for at least 4 hours
- Place half of the diced capsicum, half of the onion and half of the mint into a blender and purée
- Mix with the lemon juice, yoghurt, salt and sugar and set aside
- Place the rest of the onion, capsicum and mint into a large mixing bowl
- Blanch the peas and place into the bowl with the drained chick peas
- Pour over the yoghurt dressing and toss
- Barbeque the lamb cutlets and serve with the bean salad and crusty bread
Notes
If you are fussy about eating with your hands get the kids to wrap each cutlet bone with alfoil to protect it while cooking - this also makes it easier to eat.
Serves 4
