Greek-style lamb with lemon & thyme
Serves 6
Easy
Prep:
Cook:
Plus marinating
Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals
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- 18 lamb cutletsor chops
- zest and juice 2 lemons
- few sprigs thymeleaves stripped, plus extra to serve if you like
- 2 garlic clovescrushed
- 200ml Greek yogurt
- houmouspitta bread and a bag of salad leaves, to serve
Nutrition: per serving
- kcal578
- fat47g
- saturates25g
- carbs1g
- sugars1g
- fibre0g
- protein38g
- salt0.35glow
Method
step 1
Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together. Pour over, turn to coat, and marinate at room temp for 15 mins.
step 2
Mix the yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt. Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking. Scatter with a little more thyme, if you like, and serve with dollops of houmous, some pitta bread and salad leaves.
