Spiced BBQ Lamb + yoghurt salad

This spice and salad combo is great with lamb chops on the BBQ, or wonderful as skewers if you fancy something leaner.

Prep time: 15 mins for marinade and salad (extra 10 if you’re cutting up chops to make skewers) | Cook time: 15 mins | This recipe should be enough for 4-6 chops

INGREDIENTS

•  lamb chops (one-two per person)

Marinade:

•  1 tsp sumac

•  1 tsp ground cumin

Salad:

•  60 ml apple cider vinegar

•  60 ml olive oil

•  1 garlic clove crushed

•  1 large beetroot, peeled, grated

•  2 carrots, peeled, grated

•  2 handfuls of baby spinach leaves

•  2 cups greek yoghurt

•  handful of mint leaves, coarsely chopped

METHOD

Toss the spices and lamb chops or chunks (with optional teaspoon of olive oil) in a bowl and set aside while you make the salad. (Thread on to skewers if that’s your preference.)

Get your pan or BBQ fired up and ready for cooking.

Mix vinegar, olive oil and garlic, along with salt and pepper to taste. Combine salad ingredients in a bowl and dress. Sit and allow to lightly pickle / soften while you cook your meat on high heat.

Serve a spoonful of yoghurt and a sprinkling of mint leaves with your meat and salad combo, with a final seasoning of salt to taste.