8 lamb cutlets, French trimmed 90g (1/3 cup) low-fat natural yoghurt 1 garlic clove, crushed 2 tablespoons fresh lemon juice

Combine yoghurt, garlic and lemon juice in a large bowl. Add lamb cutlets and coat with yoghurt mix. Rest for at least 30 min, preferrable a few hours (no longer as yoghurt and lemon may turn). Cook in a lightly oiled pan to your liking.