Meals for Under £10: Lamb cutlets with honey & lemon

THIS recipe is a lovely way to liven up lamb chops.

It uses preserved lemons, which you can make yourself by cutting lemons into quarters – but not all the way through – and sprinkling with salt.

Add them to a jar and top up with lemon juice.

Of course, you could cheat and buy them ready made – you’ll find them in Sainsbury’s, or you could use preserved lemon paste, which you can buy in Tesco.

Thanks to Rachel’s for this week’s recipe.

You’ll need:

1tsp cumin seeds

2tsp ground coriander

1tsp ground cinnamon

1tsp ground turmeric

2tsbp lemon juice

1tbsp chopped fresh parsley

8 lamb cutlets, French trimmed

250g Rachel’s Greek Style Honey Yogurt

1 preserved lemon, finely chopped

Method:

Combine all the spices with the lemon juice to form a paste. Add parsley and season to taste.

Rub the paste all over the lamb cutlets and leave to marinade for at least a couple of hours, or overnight in the fridge if possible.

For the dressing, combine the yogurt and preserved lemon in a small bowl and mix thoroughly.

Cook the lamb cutlets under a hot grill or on a skillet or barbecue until cooked through.

Serve with the yogurt dressing and new potatoes or green salad.