Yoghurt-marinated lamb steaks with mint pesto

Yoghurt-marinated lamb steaks with mint pesto

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  • 4
  • Easy
  • Carb Conscious
  • 5 minutes, plus 4 hours' marinating time
  • 10 minutes
  • Woolworths Kleine Zalze Shiraz 2015


  • 500 g free-range lamb steaks
  • Woolworths double-thick yoghurt, for serving
  • For the yoghurt marinade, mix:
  • 1 T olive oil
  • 1 x 70 g punnet Woolworths crushed garlic, ginger, chilli and turmeric
  • 2 t cumin seeds, lightly toasted and crushed
  • 2 t coriander seeds, lightly toasted and crushed
  • 4 sprigs curry leaves,
  • 1 cup Woolworths double-thick yoghurt
  • Sea salt and freshly ground black pepper, to taste
  • For the mint pesto:
  • 30 g mint
  • 30 g coriander
  • 1⁄2 green chilli
  • 2 T lemon juice
  • 1 t brown sugar
  • 50 g cashew nuts, lightly toasted
  • 3 T olive oil

Cooking Instructions

Marinate the lamb for 4 hours.

To make the mint pesto, blend all the ingredients to form a thick paste. Add a little water if necessary. Season with salt.

Heat a griddle pan over a high heat until smoking. Sear the lamb steaks (reserve the marinade) until charred. Finish off in an oven preheated to 180°C, or until cooked through.

Pour the marinade into a saucepan and heat through. Pour over the lamb steaks and serve with the mint pesto and yoghurt.

Cook's note: Chef Gaggan Anand – whose restaurant Gaggan in Bangkok has been crowned best in Asia for three years since 2015 – calls yoghurt the Indian mother sauce.

Discover more steak recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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