Wondering what to put with lamb?
Barbecued lamb loin chops with cherry tomato, chickpeas, red onion, cumin and cucumber yoghurt
Ingredients (serves 4)
12 lamb loin chops
a small cucumber, peeled, deseeded and crushed
2 cups plain yoghurt
2 tsp cumin
a tin of chickpeas, drained
a punnet cherry tomatoes, halved
½ red onion, finely sliced
a small bunch of oregano
2 tsp balsamic vinegar
2 tsp extra virgin olive oil
salt and pepper
Combine yoghurt, cucumber and cumin. Marinate the chops in a cup of yoghurt for about an hour, reserving the remaining yoghurt. Combine all other ingredients in a bowl, cover and set aside.
Season and barbecue chops until cooked (about 8 minutes), and rest.
Arrange tomato and chickpea mix on a large plate, place chops on top and spoon on the remaining cucumber yoghurt