By Jamie Humby | Chef
Published 2 December 2024
15m
35m
4
11
Discover our slow-cooked lamb served with zesty slaw and yoghurt on freshly charred pita, a perfect winter staple.
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Make the most of summer fruits by including them in your salad. Paired with a zesty dressing, it's the perfect partner for a summer BBQ.
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Step 1:
Pre-heat a BBQ or chargrill pan on high.
Step 2:
In a large dish, add rosemary, garlic, honey, tamari and lamb cutlets. Massage the marinade into the meat, then set aside for 20 minutes.
Step 3:
Meanwhile, combine shredded peas, green peas and half of your lemon zest and juice in a bowl and scrunch together. Gently fold your mint leaves through the combined peas and set aside.
Step 4:
Add lamb cutlets to your BBQ or chargrill pan, charring for 3 to 4 minutes each side until cooked to your liking, then remove from heat, cover and rest for another 4 minutes.
Step 5:
In a small bowl, mix yoghurt and remaining lemon juice and zest.
Step 6:
Serve it all up on a large platter and dig in!
