For the Saint Agur tandoori marinade
In a medium bowl, whisk all the ingredients together until you have a smooth crème
Reserve 50g for the Saint Agur and cucumber yoghurt.
Brush the remaining marinade onto the lamb cutlets, cover and reserve in the fridge.
For the Saint Agur and cucumber yoghurt
In a medium bowl, mix all the ingredients together, taste and adjust the seasoning if required. Reserve in the fridge.
For the pickled red onions
In a small saucepan, bring the water, vinegar, salt and sugar to the boil.
Place the onion petals into a heatproof container, pour over the boiling liquid and leave to cool on the side for 20 minutes before covering and reserving in the fridge.
These can be made up to two days in advance.
To cook the lamb
Using a pre-heated cast iron griddle pan on a medium heat, or a hot barbecue, grill the marinated lamb cutlets for 3-4 minutes on each side (you should only need to turn the cutlets once).
When cooked to your liking serve immediately with the reserved Saint Agur and cucumber yoghurt, pickled red onions and watercress.
This dish is great for a summer barbecue as you can have all the elements for the dish ready hours in advance and then cook the lamb on the barbecue and serve. The Saint Agur crème is a great partner to the lamb and curry powder. Perfect for a light summer dinner.
Recipe © Raymond Blanc / Photograph © Chris Terry
For the Saint Agur tandoori marinade
75g Saint Agur crème
50g natural yogurt
¼ lemon, juiced
2 tsp Madras curry powder
1 pinch sea salt
6 lamb cutlets, French trimmed
For the Saint Agur and cucumber yoghurt
50g Saint Agur tandoori marinade
¼ lemon, juiced
3 sprigs mint leaves, chopped
¼ cucumber, ½ cm dice
For the pickled red onions
60ml water
30 ml white wine vinegar
1 pinch sea salt
1 tsp caster sugar
½ red onion, cut into petals
1 bunch watercress to serve (optional)
PRODUCT
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Recipe Method
For the Saint Agur tandoori marinade
In a medium bowl, whisk all the ingredients together until you have a smooth crème
Reserve 50g for the Saint Agur and cucumber yoghurt.
Brush the remaining marinade onto the lamb cutlets, cover and reserve in the fridge.
For the Saint Agur and cucumber yoghurt
In a medium bowl, mix all the ingredients together, taste and adjust the seasoning if required. Reserve in the fridge.
For the pickled red onions
In a small saucepan, bring the water, vinegar, salt and sugar to the boil.
Place the onion petals into a heatproof container, pour over the boiling liquid and leave to cool on the side for 20 minutes before covering and reserving in the fridge.
These can be made up to two days in advance.
To cook the lamb
Using a pre-heated cast iron griddle pan on a medium heat, or a hot barbecue, grill the marinated lamb cutlets for 3-4 minutes on each side (you should only need to turn the cutlets once).
When cooked to your liking serve immediately with the reserved Saint Agur and cucumber yoghurt, pickled red onions and watercress.
