Looking to impress at your next barbeque? Look no further. Lamb cutlets on the barbie are an Australian institution. Topped with yoghurt, feta and a zingy mint dipping sauce, everyone will be screaming for more!


for the lamb cutlets

12 lamb cutlets
five:am greek style yoghurt
1 clove of garlic
Lemon wedges
Sea salt, cracked pepper
Olive oil
_ lemon to squeeze

yoghurt, fetta and mint dipping sauce

100g Danish fetta
1 cup five:am greek style yoghurt
2 tbsp fresh mint chopped
2 tbsp fresh italian parsley
1 tsp lemon zest
2 spring onions finely chopped


1. Massage olive oil, sea salt and cracked pepper into the lamb cutlets. Set aside.
2. Yoghurt, feta and mint dipping sauce: combine all ingredients, mix, and set aside.
3. BBQ lamb chops so that’s their crispy on the outside and nice and pink in the middle.
4. Plate up and drizzle with the yoghurt, feta and mint dipping sauce.