Grilled lamb and sweet potato with tzatziki

Lamb cutlets are given Mediterranean flair in this quick and easy dinner recipe.

• 12 (about 850g) lamb cutlets, trimmed
• 1 lemon, juiced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 large (about 650g) orange sweet potato (kumara), washed, cut into lcm-thick slices
• 1 tablespoon olive oil
• 1 250g carton tzatziki (Chris' Home Style Greek Dips brand)
• 2 teaspoons chopped fresh chives, to garnish
• 1 extra lemon, cut into wedges, to serve

Energy 2234kJ	Fat saturated 9.00g
Fat Total 25.00g	Carbohydrate sugars 15.00g
Carbohydrate Total 29.00g	Dietary Fibre 4.00g
Protein 47.00g	Cholesterol 155.00mg
Sodium 373.93mg

All nutrition values are per serve.

1. Step 1

   Place lamb cutlets into a shallow ceramic or glass dish. Whisk the lemon juice, coriander and cumin to combine. Pour over the lamb cutlets, turn to coat evenly with the marinade and set aside at room temperature for 10 minutes. Meanwhile, parboil the orange sweet potato slices in a saucepan of boiling salted water for 7-8 minutes or until almost cooked through.

2. Step 2

   Preheat grill or chargrill on medium-high.

3. Step 3

   Drain the orange sweet potato slices and pat dry with paper towel. Lightly brush the slices on both sides with the olive oil.

4. Step 4

   Cook the lamb cutlets and orange sweet potato on preheated grill or chargrill, brushing lamb cutlets with remaining lemon marinade during cooking, for 3-4 minutes on each side or until lamb is cooked to your liking and sweet potato slices are golden. Serve with the tzatziki garnished with the chives and lemon wedges.

Gourmet tip: Marinate lamb cutlets in fridge for 1-2 hours to intensify the flavour.

For the kids: Lamb with peanut yoghurt - leave out the ground cumin and coriander in the marinade. Serve with plain yoghurt mixed with crunchy peanut butter to taste instead of the tzatziki.