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–+ servings

BBQ FOREQUARTER LAMB CHOP PLATTER. Yoghurt Marinade with Fresh Salads

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Course Lunch, Main Course, Platter
Cuisine Greek, Mediterranean, Modern Australian
Servings 10

Ingredients
  

Lamb

Yoghurt Marinade

  • 3 cups thick natural yoghurt
  • 6 cloves garlic finely grated
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 4 tablespoons olive oil
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 3 teaspoons sea salt
  • 2 teaspoons cracked black pepper
  • 1 teaspoon chilli flakes optional

Fresh Crunch Salad

  • 3 Lebanese cucumbers sliced
  • 500 g cherry tomatoes halved
  • 1 large red onion finely sliced
  • 1 cup fresh mint leaves chopped
  • 1 cup fresh parsley chopped
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Sea salt to taste

Charred Vegetable Salad

  • 4 zucchini sliced lengthways
  • 3 capsicums thickly sliced
  • 2 red onions cut into wedges
  • 3 tablespoons olive oil
  • Sea salt and cracked pepper
  • 1 cup chopped parsley
  • Juice of 1 lemon
  • Yoghurt Drizzle optional
  • 2 cups thick natural yoghurt
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Sea salt to taste

Instructions
 

  • Combine all yoghurt marinade ingredients in a large bowl and mix well.
  • Add the lamb forequarter chops and coat thoroughly.
  • Cover and refrigerate for at least 2 hours, preferably overnight.
  • Remove lamb from the fridge 30 minutes before cooking.
  • Preheat BBQ to medium-high heat.
  • Shake excess marinade from the chops and grill for 3 to 4 minutes per side until charred and cooked to your liking. Slow and low is king here!
  • Remove from the BBQ and rest the lamb for 5 minutes under foil.

Fresh Crunch Salad

  • Combine cucumber, tomatoes, red onion, mint and parsley in a large bowl.
  • Dress with olive oil, lemon juice and sea salt just before serving.
  • Charred Vegetable Salad
  • Toss vegetables with olive oil, salt and pepper.
  • Char vegetables on the BBQ until tender and lightly blackened.
  • Slice if needed, then toss with parsley and lemon juice.

Yoghurt Drizzle

  • Combine yoghurt, olive oil, lemon juice and salt.
  • Mix until smooth and set aside.

TO SERVE

  • Arrange rested lamb chops on a large platter.
  • Add salads around the platter and drizzle yoghurt sauce over the lamb or serve on the side.
  • Serve with flatbreads or crusty bread if desired.

Notes

This recipe suits hot and fast BBQ cooking or slightly slower indirect heat.
Marinating overnight delivers the best flavour and tenderness.
Ideal for shared platters, BBQs and long weekend entertaining.
Keyword Lamb
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