- 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
Bookmark Recipe
Everyday Barbecued lamb
Nutrition per serving
-
kcal780kcal
-
protein38g
-
iron2.25mg
-
carbs31g

Ingredients
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 TextCombine 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.

The Quality Mark & You
Learn moreMethod
Copy TextCombine 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.
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