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–+ servings

Spiced Lamb Lollipops with Tzatziki

When cooking this recipe as a rack of lamb, score the skin with the tip of a sharp knife in a lattice fashion, being careful not to pierce the flesh, before rubbing in the marinade.
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Print Recipe
Course Appetizer, Main Course
Cuisine barbecue
Servings 4

Ingredients
  

  • 8 lamb cutlets on or off the bones
  • 2 tbsp tandoori paste or dry mix combined with 2 tbsp oil
  • 1 tsp grated fresh root ginger
  • 2 tsp crushed peppercorns
  • 2 cloves garlic, crushed
  • 1 tsp sesame seeds
  • Salt
  • Tzatziki sauce
  • 200 g natural yogurt
  • 2 tbsp sour cream
  • ½ lemon Juice
  • 1 tsp fresh mint chopped
  • 2 garlic cloves chopped
  • 1 tbsp mint – optional
  • 1 cucumber grated
  • Salt and pepper

To serve :

  • Naan bread
  • Salad leaves

Instructions
 

  • Preheat the barbecue to medium.
  • Place all the marinade ingredients into a food processor and blitz until the mixture has a coarse consistency. spread the mixture over the cutlets. Cover and marinate in the refrigerator for 5 minutes minimum before cooking, but longer is possible.
  • In the meantime, in a bowl, stir together yogurt, sour cream, mayonnaise, lemon juice, dill, mint, garlic, crumbled feta. Season with salt and pepper and gently stir to combine all together. Grate the cucumber coarsely and add to the yogurt mixture. Check the seasoning as needed. Keep cool in container until needed.
  • Place the lamb onto the griddle and grill for 12–15 minutes for medium, turning once or twice only. Set aside to rest for 5 minutes before serving.
  • Serve with the tzatziki in a flat bread.