Topped with a creamy tahini and yoghurt mixture, this Spiced lamb dish is a tasty way to elevate your typical lamb chops.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes
Ingredients
1 tsp ground cumin
1 tsp ground paprika
2 garlic cloves, crushed
2 tbs olive oil
4 (about 200g each) Coles Australian Lamb Forequarter Chops
½ cup (140g) Greek-style yoghurt
1 tbs tahini
2 tbs lemon juice
1 large (80g) pita bread
2 small Lebanese cucumbers, cut into 1cm pieces
3 medium tomatoes, cut into 1cm pieces
½ cup mint leaves
½ cup coriander leaves
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the cumin, half the paprika, half the garlic and half the oil in a small bowl. Rub over the lamb. Season.
Step 2
Heat a barbecue grill or chargrill on medium-high. Cook lamb on grill for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 3
Meanwhile, combine the yoghurt, tahini, 2 tbs warm water, 2 tsp of the lemon juice and remaining paprika in a bowl. Season.
Step 4
Preheat grill on medium-high. Cook pita under grill for 1-2 mins each side or until crisp. Break into 5cm pieces.
Step 5
Combine the cucumber, tomato, mint, coriander, remaining lemon juice, remaining garlic and remaining oil in a large bowl. Add the pita chips and gently toss to combine. Serve the lamb with the salad and the yoghurt mixture.
