Everyday Barbecued Lamb with Salad & Dressing

Name: Everyday Barbecued Lamb with Salad & Dressing
Yield: 4
Ingredients: 4 lamb steaks or chops; 2 tablesp. thyme or oregano leaves; 1 garlic clove, peeled and crushed; 1 tablesp. sumac, if available, or grated rind of 1 lemon; 1 teasp. mild paprika; 2 tablesp. water; 1½ tablesp. rapeseed oil

When the weather is right, these will cook beautifully on the barbeque but alternatively, they work just as well on the pan. When new season lamb is available, gigot chops will suit this dish also.

4 people

Nutrition per serving

kcal

780kcal
protein

38g
iron

2.25mg
carbs

31g

Ingredients

4 lamb steaks or chops
2 tablesp. thyme or oregano leaves
1 garlic clove, peeled and crushed
1 tablesp. sumac, if available, or grated rind of 1 lemon
1 teasp. mild paprika
2 tablesp. water
1½ tablesp. rapeseed oil

1 cucumber, seeded and chopped coarsely
4 vine ripened tomatoes, chopped
8 black olives
1 small red onion, peeled and finely chopped
1 tablesp. parsley, coarsely chopped
A few torn basil leaves
2 x 125g mozzarella balls, cut into cubes
1 x baby gem lettuce, roughly chopped
1 teasp. sumac or grated rind of 1 lemon
Juice of ½ a lemon
3 tablesp. olive oil

Barbecued Lamb

4 lamb steaks or chops
2 tablesp. thyme or oregano leaves
1 garlic clove, peeled and crushed
1 tablesp. sumac, if available, or grated rind of 1 lemon
1 teasp. mild paprika
2 tablesp. water
1½ tablesp. rapeseed oil

Salad & Dressing

1 cucumber, seeded and chopped coarsely
4 vine ripened tomatoes, chopped
8 black olives
1 small red onion, peeled and finely chopped
1 tablesp. parsley, coarsely chopped
A few torn basil leaves
2 x 125g mozzarella balls, cut into cubes
1 x baby gem lettuce, roughly chopped
1 teasp. sumac or grated rind of 1 lemon
Juice of ½ a lemon
3 tablesp. olive oil

Combine thyme or oregano, garlic, sumac, paprika, water and oil in a large dish. Add the lamb and gently toss until well combined. Cover and place in the fridge for as long as you can. Even 15 minutes will make a difference to the final flavour.

To make the salad: Place the cucumber, tomatoes, olives, red onion, herbs, cheese and lettuce in a large bowl. Mix the sumac, lemon juice, oil and seasoning in a screw top jar and shake well. Pour the dressing over the salad and mix well to combine.

Grill the lamb chops on the preheated BBQ or griddle pan for 3-4 minutes on each side until cooked to your liking.

To Serve: Steamed new potatoes with melted butter flavoured with lemon juice
Wedges of chargrilled lemon