Greek-style lamb with lemon & thyme
Marinate lamb chops in a zesty mixture for 15 minutes, then coat with yogurt and grill over the coals
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Plus marinating
- 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.
- 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.
Per serving
578 kcalories, protein 38g, carbohydrate 1g, fat 47 g, saturated fat 25g, fibre 0g, sugar 1g, salt 0.35 g
Recipe from Good Food magazine, July 2010.
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http://www.bbcgoodfood.com/recipes/644645/
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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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rating
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Plus marinatingIngredients
- 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
Per serving
578 kcalories, protein 38g, carbohydrate 1g, fat 47 g, saturated fat 25g, fibre 0g, sugar 1g, salt 0.35 g
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24 July 2010
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