12 lamb cutlets
1 clove of garlic
½ lemon to squeeze and extra lemon wedges for serving
Five:am Yoghurt Dip
100g Danish fetta
1 cup Greek-style yoghurt
2 tablespoons fresh mint chopped
2 tablespoons fresh Italian parsley
1 teaspoon lemon zest
1. Massage olive oil, sea salt and cracked pepper into the lamb chops. Set aside.
2. To make the yoghurt dip, combine the Greek-style yoghurt, Danish feta, mint, parsley and lemon zest. Stir until combined and set aside in a small serving bowl.
3. BBQ lamb chops to your liking. We like ours so that they’re crispy on the outside and nice and pink in the middle.
4. Plate up and accompany with the yoghurt, feta and mint dip and lemon wedges.