Greek-style lamb with lemon & thyme

Greek-style lamb with lemon & thyme

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(4 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins Plus marinating

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
578
protein
38g
carbs
1g
fat
47g
saturates
25g
fibre
0g
sugar
1g
salt
0.35g

Ingredients

  • 18 lamb cutlets or chops
  • zest and juice 2 lemons
  • few sprigs thyme, leaves stripped, plus extra to serve if you like
  • 2 garlic cloves, crushed
  • 200ml Greek yogurt
  • houmous, pitta bread and a bag of salad leaves, to serve

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Method

  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.

Recipe from Good Food magazine, July 2010

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Comments

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greedygannet's picture
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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
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Perfect summer lunch,

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