Brian Cole combines Amelia Park Lamb with the rich, smoky flavours of West African-style suya spice with a tangy, cooling yogurt sauce, creating a perfect balance of bold and refreshing tastes. Whether your hosting a summer get together or organising weeknight dinners, this recipe is perfect for any occasion and guaranteed to be a stand out hit!

Suya Spice

  • 30g Peanut powder or crushed peanuts
  • 10g Ginger Powder
  • 10g Cayenne Powder
  • 30g Smoked Paprika Powder
  • 10g Onion Powder
  • 10g Garlic Powder
  • 5g chicken stock powder

  1. Combine all ingredients and mix well

Yogurt Sauce

  • 200g Greek yogurt
  • 20g toasted sandalwood nuts
  • 20g toasted macadamia
  • 10g coriander
  • 2g salt
  • 20g lemon juice
  • 1 lemon zest

  1. In a food processor add macadamia, sandalwood nuts, coriander and salt
  2. Pulse till nuts and coriander are roughly chopped
  3. Add chopped nuts, lemon juice and lemon zest to the Greek yogurt
  4. Mix well and set aside

Assembly

  1. Marinade lamb cutlets with suya spice and some olive oil
  2. Heat a pan to medium-high heat and place marinated lamb cutlets in cooking for 2-3 minutes each side
  3. Remove lamb from heat and rest for a further 3 minutes
  4. To plate, spoon some of the sandalwood nut and macadamia yogurt onto plate
  5. Place grilled lamb onto yogurt, sprinkle some more suya spice onto lamb
  6. Garnish with some coriander stalks

Equipment List

  • Food processor
  • Blender
  • Mixing bowl
  • Medium saucepan or skillet
  • Spatula
  • Tongs
  • Spoons
  • Whisk
  • Chopping board

Enjoy!