"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Crumbed Lamb Cutlets w/ Minted Yoghurt

By The Muesli

I Quit Sugar - Our nutritionist took on a Christmas party - this is what she ate
  • 12 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
I Quit Sugar - Our nutritionist took on a Christmas party - this is what she ate

 

Servings: 12
Preparation: 10 mins
Cooking: 30 mins

Tags: , , , , , , , ,

Ingredients

  • 2 cups The Muesli.
  • 2 teaspoons ground cumin.
  • 1 teaspoon turmeric.
  • 1/2 teaspoon chilli flakes.
  • 1 teaspoon sea salt.
  • 1 teaspoon ground pepper.
  • 2 eggs.
  • 12 lamb cutlets.

Minted Yoghurt

  • 1 cup greek yoghurt.
  • 1 clove garlic, crushed.
  • Juice + Zest of one lemon.
  • 1 teaspoon mint, dried or fresh.
  • Dash of Tabasco sauce, to taste.
  • 1 teaspoon ground white pepper.
  • 1 teaspoon sea salt.

Directions

1. Preheat oven to 180 degrees Celcius.

2. Blitz The Muesli in a food processor until you form coarse flour. Add in the cumin, turmeric, chilli, salt and pepper and blitz for 5 seconds to combine. In a separate bowl whisk the eggs.

3. Dip the cutlets in the egg and then cover with muesli mixture. Place on baking tray lined with baking paper. Bake for 20 minutes. Turn over and then bake for another 10 minutes until crumb is crispy and brown.

4. Meanwhile, to make the yoghurt combine all ingredients in a bowl. Once lamb is cooked, serve with minted yoghurt.


Note

We made these in the IQS Kitchen and they went down a treat!

Ingredients

  • 2 cups The Muesli.
  • 2 teaspoons ground cumin.
  • 1 teaspoon turmeric.
  • 1/2 teaspoon chilli flakes.
  • 1 teaspoon sea salt.
  • 1 teaspoon ground pepper.
  • 2 eggs.
  • 12 lamb cutlets.

Minted Yoghurt

  • 1 cup greek yoghurt.
  • 1 clove garlic, crushed.
  • Juice + Zest of one lemon.
  • 1 teaspoon mint, dried or fresh.
  • Dash of Tabasco sauce, to taste.
  • 1 teaspoon ground white pepper.
  • 1 teaspoon sea salt.

Directions

1. Preheat oven to 180 degrees Celcius.

2. Blitz The Muesli in a food processor until you form coarse flour. Add in the cumin, turmeric, chilli, salt and pepper and blitz for 5 seconds to combine. In a separate bowl whisk the eggs.

3. Dip the cutlets in the egg and then cover with muesli mixture. Place on baking tray lined with baking paper. Bake for 20 minutes. Turn over and then bake for another 10 minutes until crumb is crispy and brown.

4. Meanwhile, to make the yoghurt combine all ingredients in a bowl. Once lamb is cooked, serve with minted yoghurt.

Note

We made these in the IQS Kitchen and they went down a treat!