INGREDIENTS
8-12 lamb cutlets; 150g fine green beans, topped and tailed; 110g watercress; 300ml Greek yoghurt; 2 tsps dried dill; 2 cloves of garlic, crushed; juice of 2 medium lemons; zest of 1 lemon; 1 Tblsp olive oil; 2 sprigs of thyme, leaves stripped; salt to taste; roasted pine nuts to garnish (optional).
DIRECTIONS
Place lamb in an ovenproof dish to marinate. Dress the cutlets with the olive oil, thyme, salt, one clove of crushed garlic, lemon juice and 1 Tblsp lemon zest. Toss to ensure cutlets are covered with dressing, cover and let them marinate at room temperature for about 30 minutes. In a separate bowl add Greek yoghurt, second clove of crushed garlic, a tsp of lemon zest, dill and salt to taste. Stir well and set aside to infuse.
Pop cutlets into oven preheated to 200°C for 15 – 20 minutes. While cutlets are baking, blanch beans for 3 minutes in boiling water, drain well and season with pink salt and a drizzle of olive oil.
Prepare a serving platter with watercress and green beans. Place the lamb cutlets on top of the greens, drizzle with olive oil and serve with dollops of tzatziki.
