Greek-style lamb with lemon & thyme
- John Torode
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Serves 6
Easy
Prep: 10 mins
Cook: 15 mins
Plus marinating
A star rating of 4.6 out of 5.5 ratingsRate
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Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals
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Ingredients
Nutrition
Units:
MetricUS
-
18 lamb cutlets
or chops
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zest and juice 2 lemons
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few sprigs thyme
leaves stripped, plus extra to serve if you like
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2 garlic cloves
crushed
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200ml Greek yogurt
-
houmous
pitta bread and a bag of salad leaves, to serve
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Nutrition: per serving
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kcal578
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fat47g
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saturates25g
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carbs1g
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sugars1g
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fibre0g
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protein38g
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salt0.35g
low
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Method
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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.
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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.
Recipe from Good Food magazine, July 2010
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A star rating of 4.6 out of 5.5 ratings
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