Persian lamb







Cook Time

210-215 Min


  • 2 tablespoons chopped fresh mint
  • 225ml/8fl oz Greek-style yogurt
  • 2 garlic cloves, crushed)
  • 1⁄4 teaspoon ground black pepper
  • 6 lean lamb chops
  • 2 tablespoons freshly squeezed lemon juice

For the tabbouleh

  • 250g/9oz couscous
  • 500ml/18fl oz boiling water
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1⁄2 onion, finely chopped
  • 4 tomatoes, chopped
  • 25g/1oz fresh coriander, chopped
  • 2 tablespoons chopped fresh mint
  • salt and freshly ground black pepper
  • To make the marinade, combine the mint, yogurt, garlic and pepper.
  • Put the chops into a non-porous dish, and rub all over with the lemon juice. Pour the marinade over the chops, cover and marinate in the refrigerator for 2–3 hours.
  • To make the tabbouleh, put the couscous in a heatproof bowl and pour the boiling water over it. Leave for 5 minutes. Drain and put into a sieve. Steam over a pan of barely simmering water for 8 minutes. Toss in the oil and lemon juice. Add the onion, tomatoes and herbs. Season with salt and pepper, and set aside.
  • Cook the lamb over a medium-hot barbecue for 15 minutes, turning once. Serve with the tabbouleh.
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