Grilled lamb with yoghurt and mint

Again, simple and tasty, and owes a lot to Nigel Slater, as almost all my cookery does at the moment. His focus on simplicity, ingredients you can actually both find and afford, and most of all, his food is comforting food you want to eat, rather than fancy food to show off with. In fact, by and large, this recipe is almost verbatim from Real Fast Food. Buy it

Lamb chops or steaks (cooking times are for steaks)
Greek Yoghurt (Total 2% is the best!)
Fresh mint
Cayenne Pepper


Measurements are per steak. Multiply as required.

Mix together 2 tbsp of yoghurt, a handful of chopped mint, 1/2 tsp cumin and coriander, a smudge of cayenne pepper, 1/2 a clove garlic and salt and pepper in a bowl. Rub this mix all over the steak, and tuck it in the fridge to marinade for at least half an hour. The longer the better, as always.

Finished your beer? Great. High grill, 6 minutes each side. Serve with some nice veg, or a Greek salad, or pasta, or cous cous. Anything you fancy really. Ooh, sweet potato wedges. Serve it with them.



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