Barbecued Greek style lamb chops topped with a yoghurt sauce and served with crisp lettuce, cucumber, spring onion and a simple lemon dressing. The perfect summer lamb dish. Great for any night or for a weekend lunch.

30 Minutes. Gluten Free. Only 470 Calories Per Serve.

Serves 2

4 lamb chops (500g)
1/2 tablespoon dried mint
1/2 tablespoon dried oregano
1 lemon
1 clove of garlic
3 tablespoons natural Greek yogurt
4 sprigs of mint
300g iceberg lettuce
1 Lebanese cucumber
1 spring onion
1 tablespoon red wine vinegar

(olive oil, salt & pepper not included)

Marinate lamb chops & make yoghurt dressing
Combine a generous drizzle of olive oil, dried mint, dried oregano, crushed garlic, zest and lemon juice in a large bowl. Season with salt and pepper and rub into lamb to marinate for 15 minutes. Whisk together half of the fresh mint finely chopped with yoghurt and season with salt and pepper. Set aside.

Make salad
In a bowl combine lettuce leaves (torn into large pieces), cucumber (chopped in half length ways and then into 1 cm half moon slices), finely sliced spring onion and roughly chopped remaining mint leaves (stem removed). Set aside.

BBQ lamb
Preheat barbecue, griddle or fry pan to medium-high heat. Cook lamb for 4 minutes on each side, until well browned and cooked to your liking (8 minutes for medium), cover with tin foil and set aside to rest for 4 minutes.

To serve
Dress salad with red wine vinegar, a drizzle of olive oil, salt and pepper and toss well. Place lamb chops with salad on a plate and add a dollop of the yoghurt dressing.


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October 29, 2015 by Timothy Ryder
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