– Combine yoghurt with the ground cumin and coriander, garlic, lemon rind and juice, mint, fresh coriander, salt and pepper in a large glass or ceramic dish. Add the lamb cutlets and turn to coat with the marinade. Cover and place in fridge for 1 hour.
– To make the rocket salad, combine the rocket, tomatoes and red onion in a bowl. Combine the olive oil, balsamic vinegar, lemon juice, salt and pepper in a screw-top jar and shake well. Pour dressing over rocket mixture and toss well.
– Preheat grill on medium.
– Cook the lamb cutlets under preheated grill for 3-5 minutes each side or until cooked to your liking. Serve lamb cutlets with the rocket salad.
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