Directions

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  1. Pat dry the cutlets.
  2. Drizzle with oil and season with salt and pepper.
  3. Heat a barbecue grill on medium-high. Cook the lamb on the grill for 2-3 minutes on each side (or until cooked to your liking). 
  4. Transfer to a plate, loosely cover with foil, and leave to rest for 5-10 minutes.
  5. Prepare the mint chutney.
  6. Arrange lamb on a serving plate and dress with the mint chutney.
  7. Serve with dill raita.