Greek-style lamb with lemon & thyme

Greek-style lamb with lemon & thyme

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(4 ratings)

Prep: 10 mins Cook: 15 mins Plus marinating


Serves 6
Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals

Nutrition and extra info

Nutrition: per serving

  • kcal578
  • fat47g
  • saturates25g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein38g
  • salt0.35g
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  • 18 lamb cutlet or chops
  • zest and juice 2 lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • few sprigs thyme, leaves stripped, plus extra to serve if you like


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 garlic clove, crushed
  • 200ml Greek yogurt
  • houmous, pitta bread and a bag of salad leaves, to serve


  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.

  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.

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Comments (2)

greedygannet's picture

I used steaks instead of chops and left them in the marinade overnight. I grilled them for about 20 mins rather than barbecued - they were delicious

jacquelineg's picture

Perfect summer lunch,

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