Name: Marinated lamb steaks in flat bread
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 600g boneless lamb steaks; juice 1 lemon; 1 cucumber; 200ml low fat natural yogurt; 4plain naan bread

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Marinated lamb steaks in flat bread

Marinated lamb steaks in flat bread

John Torode

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Serves 4

Easy

Total time: 25 mins

Ready in 20-25 minutes

A star rating of 4.7 out of 5.6 ratingsRate

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Tender, barbecued lamb with cool cucumber and yogurt - this is what kebabs should taste like

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Ingredients

Nutrition

Units:

MetricUS

600g boneless lamb

steaks
juice 1 lemon
1 cucumber
200ml low fat natural yogurt
4plain naan bread

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Nutrition: per serving

kcal765
fat32g
saturates16g
carbs82g
sugars3g
fibre3g
protein42g
salt1.76g

Method

step 1

Preheat the barbecue. Put the lamb in a bowl, season liberally with salt and pepper, then pour over half the lemon juice. Stir well and leave to marinate for 10 minutes.
step 2

Meanwhile, peel and halve the cucumber and remove the seeds with a teaspoon. Roughly dice the cucumber and mix it with the remaining lemon juice and half the yogurt. Set aside.
step 3

Pour the remaining yogurt over the lamb and mix well. Lay the lamb on the barbecue grid and cook for 5 minutes - the underneath should look quite dark as the yogurt cooks. Turn the lamb over and cook for a further 5 minutes, then place on a board and leave to rest while you heat the naan on the barbecue. Slice the lamb into pencil-thick strips, then cut the naan in half. Spoon in the cucumber sauce and top with the lamb and its juices.

RECIPE TIPS

TO COOK INDOORS

Heat a griddle pan until very hot, then lay the lamb in the pan and press hard with a fish slice or spatula. Cook for 10 minutes, turning once. Heat the naan in the pan for 30-60 seconds on each side.

Recipe from Good Food magazine, June 2004

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A star rating of 4.7 out of 5.6 ratings

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