Serves 4

12 lamb cutlets
2 cups plain yogurt
1 tsp ground cumin
1 tsp ground cilantro (coriander)
1 tsp ground turmeric
3 garlic cloves, crushed (optional)
1 lemon, juiced and rind finely grated
¼ cup each of finely chopped fresh mint and fresh cilantro(coriander)
Sea salt & black pepper to taste
Combine all ingredients except lamb and mix thoroughly in a glass or ceramic bowl.

Add the lamb cutlets and turn them to make sure they are all well covered in marinade.
Cover the bowl and place it in the fridge for two hours.

Preheat a grill on medium heat and then cook the cutlets for 3 to 5 minutes each side, or until cooked to your liking.

Serve the cutlets with a fresh salad or hot cooked vegetables.