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BBQ Lamb Cutlets with Mango Chutney Mayonnaise

Fire up the BBQs! This recipe will have all your guests coming back for more.


  • 1 tbsp olive oil

  • 2 tbsp McCormick Grill Mates Bush Lamb

  • 1 kg lamb cutlets (approx. 20), trimmed and frenched

  • 1 lemon, juiced

  • 250 g (1 cup) Greek-style plain natural yoghurt

  • 3 tbsp mango chutney Green salad, to serve


  • 1.

    Combine oil, McCormick Grill Mates Bush Lamb seasoning.

  • 2.

    Pre-heat a large frying pan or BBQ grill to medium-high heat and cook cutlets 1-2 minutes each side or longer if you prefer meat well cooked.

  • 3.

    Meanwhile, mix lemon juice, yoghurt and chutney together until well combined.

  • 4.

    Place cutlets on plate, drizzle dressing over and serve with a tossed green salad.

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