TODAY’S RECIPE: Greek-style lamb with lemon & thyme
0 Comments | Daily Mail (London, England), The, July 12, 2010
A LOVELY dish that’s equally delicious cooked under the grill or on a hot charcoal barbecue. SERVES 6 Ingredients 18 lamb cutlets or chops Zest and juice two lemons Few thyme sprigs, leaves stripped, plus extra to serve if you wish 2 garlic cloves, crushed 200ml/7fl oz Greek yoghurt Houmous, pitta bread and salad leaves, to serve Method 1 Sit the lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic together.
Pour over, turn to coat, then leave to marinate at room temperature for 15 minutes. 2 Season the yoghurt, lift the lamb out of the marinade and rub with the yoghurt. Barbecue or grill for five to 15 minutes, turning once, until the lamb is cooked to your liking
charcoal grills
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