Pepper-Crusted Lamb With Mint Yogurt

• 2 tbsp whole black peppercorns
• 2 tbsp whole white peppercorns
• 12 None lamb cutlets, trimmed
• 2 tbsp vegetable or olive oil
• 3/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 2 tbsp mint, finely chopped
• None None Mixed salad greens, to serve
• None None Lime quarters, to serve

1. Using a mortar and pestle, pound the peppercorns until finely crushed, then spread them over a large flat plate.
2. Preheat a grill pan over a high heat. Brush the lamb with half the oil, season to taste and place on the griddle. Cook for 2 mins each side, or until seared. Press the lamb into the pepper to lightly coat, then return the lamb to the pan. Cook for 1 min each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil and leave to rest for 5 mins.
3. Whisk the yogurt, juice, mint and remaining oil in a bowl. Place the lamb on serving plates. Serve with yogurt dip, mixed salad and lime quarters.

black peppercorns, lamb cutlets, vegetable, yogurt, lime juice, mint, salad greens, quarters

Taken from recipes-plus.com/api/v2.0/recipes/22699 (may not work)