Potato salad with bacon & mustard
Add some oomph to your potato salad. If you've got vegetarians coming, serve the bacon bits in a separate bowl for sprinkling
Greek-style lamb with lemon & thyme
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 6
Skip to ingredients
- 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.
