BBQ Warm Spiced Close Wool Lamb Cutlet and Salcombe Crab Raita

A light and seasonally delicious recipe.

Serves 4

What You Need: 

For the Lamb Spice

  • 8 x trimmed lamb cutlets
  • 3 teaspoons ginger and garlic paste
  • ½ teaspoon crushed black pepper
  • 1 teaspoon cumin seeds (dry roasted and ground)
  • 1 x chopped fresh chilli
  • 150ml natural yoghurt
  • Salt

For the Salcombe Crab Raita

  • 240g picked fresh white crab meat
  • ½ a cucumber deseeded, finely diced
  • 400g tub Greek yogurt (hung 24 hours to drain out the liquid)
  • 100g crème fraiche
  • Handful of fresh mint
  • Squeeze lemon juice

 

What You Do: 

For the Lamb:

  1. Combine the cutlets, ginger and garlic paste, peppercorns, spice powder, chilli, yoghurt and salt, marinade for 24 hours in the fridge.
  2. Place the cutlets on to the BBQ grill turning them to cook evenly, basting with melted butter
  3. Combine all the crab raita ingredients and season to taste.

To assemble dish: 

  1. Once the cutlets have been grilled, place a spoonful of the crab raita on top of each cutlet
  2. Garnish with fresh herbs and serve

 

 

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