Lamb Cutlets with Mint Yogurt Marinade & Alforno Potatoes

Preparation Time: 15 minutes | Cooking Time: 40 minutes | Serves: 4

This is a healthy marinade, added to our locally sourced lamb, making a great tasting meal!


  • 8 lamb cutlets
  • 3 small pots of natural yogurt (we use Longley Farm)
  • 1 small bunch of mint
  • For the Alforno Potatoes:
  • 4 portions new potatoes
  • 2 stems of rosemary
  • 2 stems of sage
  • 1 head of garlic
  • 2 tbsps olive oil


Take one pot of yogurt and stir in half of the mint leaves, chopped. Place this mix in a bowl, add the lamb cutlets, cover with cling film and place on a low shelf of the fridge – leave overnight.
The next day, cut the new potatoes in half and place on a tray. Rub them with the olive oil, and add the torn fresh herbs, the chopped garlic (skin on) and a sprinkle of sea salt. Roast in a hot oven at 180oC for half an hour, stirring from time to time to ensure an all over golden colour.
Whilst the potatoes are roasting, heat a frying pan or BBQ and wipe off any excess yoghurt and mint from the lamb. Place the lamb cutlets in the pan with a splash of olive oil, cook for 2 minutes on one side until golden, and then turn over and cook again for 2 minutes. Alternatively, you can grill the cutlets.
To make the garnish, add the remaining chopped mint to the 2 pots of natural yogurt and serve with steamed, fresh seasonal greens.

About Blacker Hall Farm Shop

At Blacker Hall Farm Shop we offer you award-winning seasonal produce from our own farm, and other local farms.

Award Winning Farm Shop and Café

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