Grilled Lamb with Lebanese salad and tzatziki

By far the yummiest thing I have made to date!! Love this recipe... my hubby and I used to travel an hour west to have good Lebanese food, and after I made this dish, my hubby is so happy that he doesn't see a need for us to travel out again. The lamb is so juicy and goes perfectly with the tzatziki and Lebanese salad.

Ingredients - tzatziki
1 large Lebanese cucumber, coarsely grated and squeezed to remove juice
1 cup thick natural Greek-style yoghurt
1 garlic clove, crushed
1 tbs lemon juice
salt and ground black pepper

Ingredients - lamb and lamb marinade
8-12 French or trimmed lamb cutlets
2 tbs olive oil
1/4 cup lemon juice
1 tsp cumin
salt and ground black pepper

Ingredients - sides
Salad: 4 tomatoes thinly sliced and 2 red onions, very thinly sliced
Salad dressing: 2tbs lemon juice, 1 tbs olive oil, 1/2 clove minced garlic, 1/2 tsp coriander, 1/2 tsp mint, and salt & pepper to taste
grilled Lebanese/pita bread or Turkish bread
lemon wedges, to serve

Method
1. To make tzatziki, place cucumber, yoghurt, garlic, lemon juice and pepper to taste in a small bowl. Stir to combine. Cover and refrigerate for 1 hour or until ready to serve. Season tzatziki with salt to taste just before serving.
2. Combine oil, lemon juice, cumin and salt and pepper to taste in a large shallow dish. Brush lamb cutlets with cumin mixture. Place cutlets in a shallow ceramic dish, cover and refrigerate for 1 hour (or longer if time permits).
3. To make the dressing to be poured over the side salad, combine lemon juice, olive oil, garlic, coriander, mint, salt & pepper in a small bowl and mix well. Cover and refrigerate until ready to serve.
3. Place lamb cutlets in a preheated 180 degrees celcius oven and bake for 15 minutes each side. When I took the lamb cutlets out of the oven, I also seared the surfaces of the lamb cutlets in a hot oiled pan to get the nice grilled look and taste.
4. Arrange lamb cutlets on serving plates. Arrange sliced tomatoes and red onions on plates and drizzle dressing on top. Serve with tzatziki, lemon wedges and grilled Lebanese/pita bread or Turkish bread.
Serves 4.