|At a glance|
Lean lamb cutlets
1 cup Jalna Greek Natural Yoghourt
2 tablespoons freshly chopped dill
1 bunch asparagus, ends trimmed
Freshly grated parmesan cheese
In a small bowl, whisk yogurt with dill and cucumber.
Rub lamb cutlets with olive oil. Cook on a grill plate over high heat until cooked through, 3-5 minutes per side. Set aside on a plate.
Using the same grill pan, add asparagus and sauté until stalks become slightly tender, about 3 minutes.
Grate the cucumber and add to the Jalna Greek Yoghourt, top with dill and stir to combine.
To serve, drizzle olive oil over the asparagus top with shaved parmesan and serve alongside lamb lollipops with yoghourt dipping sauce.