Succulent, spiced and beyond delicous. Minimum effort for maximum effect.
- 400g lamb steaks, chops or neck fillet (trimmed and sliced lengthways)
- 2 cloves garlic, minced
- Zest and juice of ½ lemon
- 2 tsp ground sumac
- 2 tsp dried oregano
- 1 tsp pul buber chilli flakes (or ½ tsp regular chilli flakes)
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- Mix all of the non-lamb ingredients and rub the resulting paste into the lamb. Leave to marinate for 20 mins
- Pre-heat the grill to high
- Lay the lamb in a single layer on a rack above a baking tin and grill for 7 mins
- Flip the pieces and give them a further 5 mins. The lamb should be brown on the outside with crisp, crunchy edges, and tender with the tiniest hint of pink on the inside.
Spectacular cooked on the barbecue. Pile onto a platter to serve, sprinkled with some pomegranate seeds. For extra deliciousness, serve alongside new potatoes with lemon and almonds.
Sophie cooks 