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Everyday Barbecued lamb

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
  • 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

     

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

Main

    • 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

Side

  • 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

     

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

Method

Copy Text

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. 

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Method

Copy Text

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. 

Serving Suggestions

Serve with new potatoes and salad.