It’s peak BBQ season and that’s my favourite season. Whether you are eating at home and cooking on your griddle pan or in your garden on a BBQ, there is nothing that tastes better than seared grilled meat or vegetables. Lightly oiled and seasoned, anything just tastes amazing straight out of my griddle pan. Marinate these lamb chops for as little as 30 minutes and grill/griddle them and you will have a delicious dinner to enjoy in the garden or with your windows wide open at home! Perfect for a BBQ or to share over dinner with friends.
More in summer food: Lamb chops with pomegranate and feta | Charred Aubergine, pepper and bulgur salad | Summer Pork, Fennel and Beans
Spiced lamb chops with saffron yoghurt
Serves 4 | Prep 5 mins + 30 mins marinating | Cook 5 mins
Easy | Gluten-free
- 12 trimmed lamb cutlets;
- 1⁄2 tsp ground cumin;
- 1⁄2 tsp ground coriander;
- 1⁄2 tsp chilli powder;
- 1 lemon, juiced;
- extra virgin olive oil;
- 200g thick Greek yoghurt;
- a good pinch saffron, crushed;
- 2 garlic cloves, crushed;
- mint leaves, to serve;
- coriander leaves to serve;
- 1 red chilli, to serve.
First, marinate the lamb. Put the lamb cutlets in a dish. Mix the spices with the rest of the garlic, lemon juice and 3 tbsp extra virgin olive oil. Pour over the lamb and rub it in to coat. Leave for 30 minutes to marinate.
Prepare the yoghurt next. Put the yoghurt, saffron and 1⁄4 tsp of the crushed garlic in a bowl. Season with salt, mix well and chill while you make the lamb.
To cook the lamb, heat a BBQ or griddle pan to hot. Cook for 2 minutes on each side, then rest for a couple of minutes. To serve, arrange the cutlets on a platter with a bowl of the yoghurt. Scatter over the herbs and chilli to finish
Original recipe from Olive magazine, available online here.