Yoghurt marinated lamb

Marinating the lamb in yoghurt is not strictly traditional, but it helps tenderise the meat and really carries the flavour of the spices. Try to accompany this with the pitta bread. It’s also lovely with the Chunky fennel and radish tzatziki.

  • Serves: 4
Yoghurt marinated lamb
  • 600 g (1 lb 5 oz) lamb neck fillet
  • 120 g (4¼ oz) Greek-style yoghurt
  • Grated zest and juice of 1 lemon, plus lemon wedges to serve
  • 3 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1½ teaspoons smoked paprika
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried oregano
  • Sea salt flakes
  • Freshly ground black pepper
  • Warm flatbreads, to serve
  • Mixed salad leaves, to serve
  • 1 large handful mixed herbs such as mint, flat-leaf parsley and coriander (cilantro) leaves
  • For the tomato relish

    2 large ripe tomatoes
  • ½ garlic clove
  • 2 tablespoons extra virgin olive oil, or to taste
  • 1 tablespoon sherry vinegar, or to taste a pinch of Aleppo pepper or cayenne pepper
  • ½ teaspoon honey
  • Sea salt flakes

Ingredients

  • 600 g (1 lb 5 oz) lamb neck fillet
  • 120 g (4¼ oz) Greek-style yoghurt
  • Grated zest and juice of 1 lemon, plus lemon wedges to serve
  • 3 garlic cloves, crushed
  • 2 tablespoons olive oil
  • 1½ teaspoons smoked paprika
  • 1½ teaspoons ground cumin
  • 1½ teaspoons dried oregano
  • Sea salt flakes
  • Freshly ground black pepper
  • Warm flatbreads, to serve
  • Mixed salad leaves, to serve
  • 1 large handful mixed herbs such as mint, flat-leaf parsley and coriander (cilantro) leaves
  • For the tomato relish
    2 large ripe tomatoes
  • ½ garlic clove
  • 2 tablespoons extra virgin olive oil, or to taste
  • 1 tablespoon sherry vinegar, or to taste a pinch of Aleppo pepper or cayenne pepper
  • ½ teaspoon honey
  • Sea salt flakes
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Method
  • First, cut the lamb into 3 cm (1¼ inch) cubes. In a large shallow ceramic or glass bowl, stir together the yoghurt, lemon zest, lemon juice, garlic, 1 tablespoon of the olive oil, the spices, sea salt and black pepper. Add the lamb and mix with your hands to coat, then cover with plastic wrap and transfer to the fridge to marinate for at least a couple of hours.
  • While the lamb is marinating, make the tomato relish. Preheat your grill (broiler) to high and line the grill tray with foil. Cook the tomatoes as close to the element as you can, turning them now and then, until they are blackened and blistered all over. Transfer the tomatoes and juices to a food processor. Add the garlic, olive oil, sherry vinegar, Aleppo or cayenne pepper, honey, sea salt and black pepper. Blitz until you have a slightly chunky sauce. Have a taste and add some more salt, pepper, oil or vinegar if needed. Set aside until needed.
  • About 30 minutes before you are ready to cook the lamb, remove it from the fridge to return to room temperature. Heat a frying pan or chargrill pan until very hot and add the remaining 1 tablespoon olive oil. Add the lamb to the pan, scraping off the excess marinade, and fry, shaking the pan frequently, for 5 minutes or until charred on the outside and done to your liking on the inside.
  • Stuff the warm flatbreads with the lamb, salad leaves, herbs and tomato relish and serve with lemon wedges.
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Yoghurt marinated lamb

Recipe taken from:

Easy Mediterranean

7-day Veggie Challenge

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All of our recipes are accredited by Juliette Kellow, registered dietitian.