• 4servings
  • 765calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, C

Ingredients Jump to Instructions ↓

  1. 600g boneless lamb steaks

  2. juice 1 lemon

  3. 1 cucumber

  4. 200ml low fat natural yogurt

  5. 4 plain naan bread

Instructions Jump to Ingredients ↑

  1. Preheat the barbecue. Put the lamb in a bowl, season liberally with salt and pepper, then pour over half the lemon juice. Stir well and leave to marinate for 10 minutes.

  2. Meanwhile, peel and halve the cucumber and remove the seeds with a teaspoon. Roughly dice the cucumber and mix it with the remaining lemon juice and half the yogurt. Set aside.

  3. Pour the remaining yogurt over the lamb and mix well. Lay the lamb on the barbecue grid and cook for 5 minutes - the underneath should look quite dark as the yogurt cooks. Turn the lamb over and cook for a further 5 minutes, then place on a board and leave to rest while you heat the naan on the barbecue. Slice the lamb into pencil-thick strips, then cut the naan in half. Spoon in the cucumber sauce and top with the lamb and its juices.

  4. To cook indoors Heat a griddle pan until very hot, then lay the lamb in the pan and press hard with a fish slice or spatula. Cook for 10 minutes, turning once. Heat the naan in the pan for 30-60 seconds on each side.


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