Flame-cooked lamb cutlets are quite possibly one of the easiest (and most delicious) cast iron Ooni recipes. With minimal ingredients and next-to-no preparation, you’d be a fool not to give these a try. Serve warm with a dollop of minty tzatziki sauce, the perfect fresh pairing for succulent roast lamb.
4-6-bone rack of quality lamb, cut into cutlets
Salt and pepper, to season
3 tbsp olive oil
150g (5.3oz) greek yoghurt
½ cucumber, deseeded and grated
Handful mint leaves, finely chopped
1 garlic clove, crushed
Rub and season your lamb cutlets with oil, salt, and pepper. (or your seasoning of choice)
Place your Cast Iron Pan with some olive oil inside the oven to warm up. After 1-2 minutes, remove the pan and add your lamb cutlets.
Place the pan back in the oven and cook the cutlets for 6-8 minutes, making sure to flip the cutlets halfway through.
While your cutlets are cooking, mix together the yoghurt, cucumber, mint, and garlic in a bowl to make the tzatziki.
Once the cutlets are cooked to your taste, remove the pan from the oven and transfer the cutlets to a wooden board. Plate and serve warm with your tzatziki sauce.