date:Aug 04, 2014
pped
90g (1/3 cup) Greek yoghurt, to serve, optional
Extra virgin olive oil for drizzling
Method
Step 1
Combine the lamb cutlets, orange rind, half the orange juice, chilli and cumin in a bowl. Set aside to marinate for 10 minutes. Combine remaining orange juice and vinegar in a small bowl. Set aside.
Step 2
Meanwhile, to make the bean salad, heat the oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 3 minutes or until soft. Stir in garlic and raisins for 2 minute