BBQ lamb chops with tomatoes and yoghurt
- Serves 6
- Prep time: 20 mins | Cooking time: 15 mins
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
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.