Lamb Cutlets With Yogurt And Cumin - cooking recipe

Ingredients

500 g Greek yogurt
1 tablespoon ground cumin
1 large onion, peeled and roughly chopped
1 head garlic
1 teaspoon sea salt
20 lamb cutlets
2 tablespoons peanut oil

Preparation

Empty the yoghurt into a large bowl, big enough to fit the cutlets inches.
Stir in the cumin and chopped onion.
Separate the garlic into cloves, peel and sqaush with the back of a knife.
Stir garlic and salt into the yoghurt.
Coat the cutlets thoroughly with the marinade they are not meant to be completely covered, just lightly coated.
Cover the dish and refridgerate for at least 4 hours.
Coat a griddle pan of the bars of the grill with a small amount of oil to prevent sticking.
Grill cutlets for three minutes on each side, or until done to your liking.
Arrange on a big plate and serve with salads.