Black Pepper and Lime Lamb Cutlets with Sweet Chilli Sauce and Spinach

Shopping list

• 4 cloves garlic — peeled and crushed

  Sub
• 2 limes lime juice — plus lime wedges to serve

  Sub
• 150 g natural yogurt — 1 x pot

  Sub
• 12 lamb cutlets

  Sub
• 1 teaspoon coarse-ground black pepper — mixed with

  Sub
• 1 tablespoon olive oil

  Sub
• 450 g young-leaf spinach — 2 x 225g bags

  Sub
• 25 g butter — (1oz)

  Sub
• 2 tablespoons sweet chilli sauce — or spicy mango chutney

  Sub
• 340 ml chicken stock — (12fl oz)

  Sub
• 2 sprigs fresh rosemary

  Sub

Step by step

1. 1

   Preheat the grill to high.

2. 2

   In a bowl, mix the garlic with the lime juice and yogurt.

3. 3

   Put the cutlets into a large, shallow dish and rub with the pepper and oil. Add the yogurt mix, turn the cutlets in the mixture and set to one side until the grill is ready.

4. 4

   Put the chilli sauce or mango chutney, stock and rosemary in a small pan and stir together.

5. 5

   Cover a baking tray with foil and arrange the cutlets on it, spaced well apart. Grill them for 5- 7 minutes on each side, depending on their thickness. While they are grilling, bring the sauce up to the boil and reduce by half.

6. 6

   Put the spinach in a large pan and cook over a medium heat until just wilted. Drain, transfer to a dish, season and dot with the butter. Cover with foil and keep warm in the oven.

7. 7

   Transfer the cooked cutlets to a dish and keep them warm, too, covered loosely with foil. Add any lamb juices to the sauce and warm through. Taste for seasoning, then strain into a jug, discarding the rosemary, and drizzle a little over the cutlets. Serve the cutlets with the spinach and lime wedges, and hand round the sauce in the jug.