For the Saint Agur tandoori marinad
In a medium bowl, whisk all the ingredients together until you have a smooth crème
Reserve 50g for the Saint Agur and cucumber yoghurt.
Brush the remaining marinade onto the lamb cutlets, cover and reserve in the fridge.
For the Saint Agur and cucumber yoghurt
In a medium bowl, mix all the ingredients together, taste and adjust the seasoning if required. Reserve in the fridge.
For the pickled red onions
In a small saucepan, bring the water, vinegar, salt and sugar to the boil.
Place the onion petals into a heatproof container, pour over the boiling liquid and leave to cool on the side for 20 minutes before covering and reserving in the fridge.
These can be made up to two days in advance.
To cook the lamb
Using a pre-heated cast iron griddle pan on a medium heat, or a hot barbecue, grill the marinated lamb cutlets for 3-4 minutes on each side (you should only need to turn the cutlets once).
When cooked to your liking serve immediately with the reserved Saint Agur and cucumber yoghurt, pickled red onions and watercress.