A classic dish of lamb is charcoal-roasted lamb loin. Even those who treat lamb with coolness do not refuse a fragrant piece on the bone.
Clean the bones on the cutlets. Finely chop the garlic. Rub the meat with garlic, salt and pepper, drizzle with lemon juice, brush with olive oil and remember lightly. Leave for 2 hours.
For the sauce, mash the feta with a fork and stir in the yogurt. Finely chop the parsley and mint and add to the sauce along with the lemon zest. Stir and leave the sauce in the refrigerator until serving.
Light the coals and wait until they are covered with white ash. Place the cutlets on the grill and fry for 2-3 minutes. on each side until desired doneness. The lamb should be golden brown on the outside and remain pink on the inside. Transfer meat to a platter, cover with foil and let sit for 5 minutes.
Serve the meat with a yogurt-feta sauce and lemon wedges.