Prep Time
15m
Cooking Time
1h
Serves
2
Fuel
Charcoal
Ingredients
Farofa Mix
Method
1.
Lightly oil and season the lamb chops and set aside.
2.
Finely chop the bacon, garlic, onions, and mint leaves, then beat two eggs and set aside.
3.
Add finely chopped mint leaves to the yogurt and place it in the fridge to keep cool.
4.
Prepare the Kamado (mini grill) for direct cooking with the chamber set to approximately 400F and place a lightly oiled non-stick pan on the grill plate to heat up.
5.
Once the pan is hot, add the chopped bacon and fry off until browned and slightly crisp, then add the chopped onion and continue to fry for a minute or two until the onion and garlic start to caramelize, then add an extra splash of olive oil and then flour and stir until combined or the flour becomes bally and toasted.
6.
Add eggs to the mix and continue to stir until the eggs become combined. Once fry mix is toasty and fully combined, remove and set aside.
7.
Add the seasoned lamb cutlets to the grill and cook, turning regularly, paying attention to rendering the fat until it becomes soft and slightly translucent. Lamb cutlets will be ready when they reach 140F internal temperature.
8.
Sprinkle lamb herbs or a sprinkle of powdered lemon myrtle over the finished lamb and squeeze lime juice just before serving.
9.
On a serving plate, add a few tablespoons of both Farofa mix and a dollop of minted yogurt to go with the lamb cutlets.
