- 18 lamb cutlets 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 cloves, crushed
- 200ml Greek yogurt
- houmous, pitta bread and a bag of salad leaves, to serve
A staple of Middle Eastern diets, this is a purée of cooked chickpeas, flavoured with tahini (a…
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.