Grilled lamb
with tzasiki
Serves 4
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.
