Grilled lamb cutlets, with asparagus, strawberries, and yoghurt dressing

By James Beck

Serves 6-8

Time to cook: 15 minutes



  • 30 Ovation lamb cutlets
  • 36 asparagus spears
  • 18 large strawberries
  • Mesclun salad mix for 6
  • Aged balsamic vinegar
  • Good extra virgin olive oil
  • Fish sauce
  • Nasturtium leaves and flowers for garnish (optional)  

For the yoghurt dressing:

  • 100ml pouring yoghurt
  • 3 mint leaves finely sliced
  • 3 basil leaves finely sliced
  • 6 coriander leaves finely sliced
  • Pinch of ground coriander
  • Zest of half a lemon
  • Salt and pepper to taste



Half an hour prior to cooking the cutlets, marinate them in a splash of fish sauce.

Cook the asparagus in boiling salted water and reserve.

Hull and halve the strawberries.

Griddle or BBQ the cutlets for 2-3 minutes on either side, then put to one side to rest.

While the cutlets are resting, heat a small pan on the stove and add a splash of oil. Just before the oil starts to smoke carefully place the strawberries face down in the pan. Allow to caramelise for about 30 seconds before flipping the strawberries over and drizzling with the balsamic.

On the plates drizzle a nice design with the yoghurt dressing and the aged balsamic. Place 6 asparagus spears, and the mesclun salad on each plate. Then place 5 cutlets on the salad and top with the strawberries and drizzle with a little extra yoghurt and balsamic.