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Grilled lamb and sweet potato with tzatziki
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
"Mediterranean-inspired lamb cutlets for a quick and easy dinner."
Ingredients:
  • 12 (about 850g) lamb cutlets, trimmed
  • 1 tsp ground coriander
  • 1 large (about 650g) orange sweet potato (kumara), washed, cut into lcm-thick slices
  • 1 250g carton tzatziki (Chris' Home Style Greek Dips brand)
  • 2 tsp chopped fresh chives, to garnish
  • 1 extra lemon, cut into wedges, to serve
Instructions:
  • 1. Start by arranging the lamb cutlets in a shallow ceramic or glass dish. 2. Whisk together the lemon juice, coriander, and cumin until blended. 3. Pour the marinade over the lamb cutlets, ensuring they are fully coated, then let them sit at room temperature for 10 minutes. 4. In the meantime, briefly boil the orange sweet potato slices in salted water for 7-8 minutes until nearly tender.
  • Heat up your grill or chargrill on medium-high.
  • Dry the orange sweet potato slices with paper towel and gently coat them on both sides with olive oil.
  • Grill the lamb cutlets and orange sweet potato, basting the lamb with the leftover lemon marinade, until lamb is cooked to your preference and sweet potato slices are golden. Serve with tzatziki topped with chives and lemon wedges.

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