Lamb cooked this way is incredibly simple and lovely. The bread salad is a perfect accompaniment and tastes forever like summer vacations.

1 tbsp Turkish Baharat, organic
12 lamb cutlets
60 ml olive oil
1 tbsp dried mint

300g day old bread - torn into 2cm pieces
2 red onions coarsely chopped
1 clove garlic, finely chopped
60 ml extra-virgin olive oil
Generous handful parsley leaves, coarsely torn
Generous handful mint leaves, coarsely torn
1 lemon, juice and zest

Mint yoghurt
280 gm thick natural yoghurt
1 clove garlic, finely chopped
1 tsp dried mint

For bread salad, preheat oven to 220C.
Combine bread, onion and garlic in roasting pan and drizzle with 2 tbsp olive oil, season to taste. Roast for 15-20 minutes, stirring occasionally until bread is golden.

Combine baharat, mint, olive oil and 1 tsp sea salt and brush over lamb. Heat a frying pan over medium heat and cook lamb for 2 minutes each side or until brown, transfer to an oven tray and cook in oven at 220C for another 5 minutes for medium or until cooked to your liking.

For minted yoghurt, combine all ingredients and season to taste. Just before serving, add herbs and lemon rind to bread mixture, drizzle with lemon juice and remaining olive oil and season to taste. Serve with lamb cutlets and minted yoghurt to the side.

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