Bart's Recipes
Preheat the oven or grill. Slice the zucchini into planks, toss them with olive oil, salt and pepper and roast for about fifteen minutes until tender with nice grill marks.
Meanwhile, make the mint yogurt: finely chop the mint and stir it with the minced garlic and a pinch of salt into the full-fat yogurt.
Season the lamb cutlets with salt and pepper. Pan-fry them in a hot pan for about three minutes per side for a rare interior and let them rest briefly.
Arrange the roasted zucchini on a plate, place the lamb cutlets alongside and serve with a generous spoonful of mint yogurt.
