Barbecued Lamb Chops with Yoghurt and Mint
( SERVES 4 )
A greek-inspired lamb dish packed with flavour from chef Martin Bosley.
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|200 ml||Greek yoghurt|
|1 cup||Mint leaves|
|1 to taste||Salt & freshly ground pepper|
|800 g||Lamb chops|
- Heat the barbecue or grill until very hot. Combine everything except the chops in a blender until smooth. Place the chops in a deep dish and pour over the marinade. Refrigerate for 30 minutes.
- Grill for about 4 minutes on each side or until the edges are slightly charred but the meat is still pink in the middle. Serve from a large platter.