BBQ lamb chops with tomatoes and yoghurt
Nothing beats a summer BBQ session and these marinated BBQ lamb chops with grilled tomatoes, pickled cucumber and herby garlic yoghurt is absolutely no exception. Featuring delicious seasonal produce, it’s a simply light, refreshing meal made in under 35 minutes.
Ingredients
Method
Ingredients
- ¼ cup white vinegar
- 1 Tbsp caster sugar
- ½ cucumber, thinly sliced
- 6 lamb loin chops, room temperature
- 500g mixed tomatoes (we used cherry and vine tomatoes)
- 1 cup Greek yoghurt
- 1 clove garlic, minced
- Large handful of fresh herbs (we used dill and parsley)
Method
- In a medium bowl, combine vinegar, caster sugar, a teaspoon of salt and half a cup of warm water. Whisk to dissolve the sugar and salt, then add the cucumber and stir to combine. Set aside to pickle.
- Drizzle oil over the lamb chops and season with salt and pepper. Cook on a preheated BBQ for 3-4 minutes on each side or until cooked to your liking. Remove and set aside to rest for 5 minutes.
- Toss the tomatoes, with a drizzle of olive oil, salt and pepper. Grill for 5 minutes or until lightly charred.
- Whisk together Greek yoghurt, garlic, half of the herbs, a drizzle of olive oil, salt and pepper until well combined.
- Serve the herby garlic yoghurt with the BBQ lamb chops, grilled tomatoes and pickled cucumber. Garnish with the remaining herbs. Serve and enjoy.
Tips:
- Toast up some flatbread and serve it along with a premade salad mix of your choice for a refreshing meal.
- If you haven’t got a BBQ, these lamb chops and tomatoes can also be cooked in a grill pan or frying pan over medium high heat until cooked to your liking.