Grilled lamb with tzasiki
A cool cucumber and yoghurt dip is a refreshing accompaniment for grilled chops. Sometimes I add a clove of garlic to it, sometimes not. Sometimes nothing at all is needed but juicy fatty meat. Chips with chops, that might be the ticket.
4 lamb steaks or large chops
2 tblsp olive oil
1 tblsp fresh oregano
For the tzasiki
Half a cucumber
250ml thick, natural yogurt
2 spring onions
1 handful mint leaves
Grate the cucumber into a sieve or colander, sprinkle lightly with sea salt and sit it in the sink for half an hour. This will rid the cucumber of much of its water.
Tip the yoghurt into a mixing bowl. Finely chop the spring onions and stir them into the yoghurt along with the mint leaves, roughly chopped. Squeeze any excess moisture out of the cucumber with your hands then stir it into the yoghurt.
Don't be tempted to season the yoghurt; it should be just fine as it is.
Keep the tzasiki cool until you need it. Get the grill hot. In a small bowl mix the olive oil with the oregano and a seasoning of salt and black pepper then rub or brush it over the meat. Cook the lamb over a hot grill or in a griddle pan. Ideally the outside should be dark brown and sizzling, the fat crisp and the inside of the meat a deep, juicy rose pink.
Serve the lamb with the tzasiki. Or chips.