Lamb cutlets with fennel tzatziki

For the lamb: In a glass bowl, mix together the garlic, oregano, olive oil and lemon juice, adding a generous pinch of sea salt and some black pepper. Add the lamb cutlets and mix to evenly combine. Cover with clingfilm and leave to marinate for at least 2 hours.

For the fennel tzatziki: Meanwhile, toast the fennel seeds in a small pan until fragrant. Transfer to a mortar and pestle and grind along with the garlic and a generous pinch of sea salt. Transfer to a bowl and mix with the yogurt.

Mix the fennel with the yogurt then add the lemon juice and sugar and taste for salt. Refrigerate for an hour or so before use to allow the flavours to infuse.

When the lamb is marinated, preheat a barbecue or griddle and cook the cutlets over a high heat for 2–3 minutes on either side, depending on their thickness and your preference on how you like them cooked.

Transfer to a plate, serve with lemon wedges, fennel tzatziki and white bean salad.

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