Recipe by Katherine Brown of Debacle

Ingredients:

• 200g plain yoghurt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 garlic cloves, crushed
• 1 lemon, rind finely grated, juiced
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh coriander
• Salt & ground black pepper, to taste

Rocket Salad

• 12 lamb cutlets, trimmed
• 1 bunch rocket, washed, dried, roughly shredded
• 2 ripe tomatoes, halved, de-seeded, chopped
• 3 ripe peaches, cut in to 8th 1 red onion, chopped
• 2 tbs olive oil
• 1 tbs balsamic vinegar
• 1/2 lemon, juiced
• Salt & ground black pepper, to taste

Method:

– 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.