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Throwback Thursday: Lamb Cutlets, Cous Cous And Minted Yoghurt

It's Throwback Thursday again and today we have a recipe from our February 2009 issue.



  • 12 lamb cutlets
  • 2 cups cous cous 

For the marinade 

  • 6 tablespoons (50g) yoghurt 
  • 1 teaspoon chilli flakes 
  • Juice of half a lemon 
  • 2 teaspoons ground cumin 
  • 1 tablespoon grated shallot 
  • 3cm piece grated ginger

For the minted yoghurt 

  • 200g yoghurt 
  • 2 tablespoons finely chopped mint
  • 1/2 teaspoon turmeric 


  1. Combine the marinade ingredients in a shallow bowl. Add the cutlets and toss gently. Cover with clingfilm and set aside for at least two hours; overnight in the fridge is even better. 
  2. Combine two cups of boiling water with the cous cous. Leave for two minutes and then toss with a fork. Combine yoghurt, mint and turmeric in a bowl. 
  3. Grill the cutlets for 4 minutes either side or until cooked. Serve with cous cous and minted yoghurt sauce.