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Barbecued Lamb Cutlets with Tzatziki

Apollo's Jonathan Barthelmess shares his lamb recipe from the Starlight Children's Foundation's 'Dinnertime! Cookbook'.

Barbecued Lamb Cutlets with Tzatziki

Serves 4

zest and juice of 1 lemon

2 garlic cloves, grated

100 ml olive oil

1/2 bunch of rosemary, chopped

2 teaspoons salt

12 lamb cutlets

Tzatziki

4 Lebanese cucumbers

11/2 teaspoons salt

500 ml thick Greek yoghurt

1/4 garlic clove, crushed

100 ml lemon juice

1/2 bunch of mint, leaves picked, chopped

1/2 bunch of dill, chopped

1/2 teaspoon pepper

extra virgin olive oil

To make the marinade for the meat, combine the lemon zest and juice, garlic, oil, rosemary and salt in a bowl. Place the lamb between two sheets of baking paper and bash the cutlets with a weight until they are 0.5 cm thick. Place the cutlets in the marinade and leave them to rest for 30 minutes.

To make the tzatziki, grate and salt the cucumber with 1 teaspoon of the salt and leave in a strainer for 30 minutes. In a bowl, combine the yoghurt, cucumber, garlic, lemon juice, chopped herbs, the remaining 1/2 teaspoon of salt and the pepper, and a splash of oil.

Heat the barbecue to very hot and grill the cutlets for 2 minutes on each side. Then allow the meat to rest for 5 minutes before serving. Eat with the tzatziki.

Starlight Children’s Foundation is asking everyone to ‘Join the Mission’ to help raise $1.2 million to grant 185 life-changing wishes for seriously ill and hospitalised Australian children and their families. To get involved and help transform young lives, go to www.starlightmission.org.au.

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