Lamb lollipops with yoghurt tzatziki dip recipe

So simple and so tasty. This lamp recipe makes an easy mid-week dinner the whole family will love.

Written by Karen Inge


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What to do

    1. In a small bowl, whisk yogurt with dill and cucumber.

    2. Rub lamb cutlets with olive oil. Cook on a grill plate over high heat until cooked through, 3-5 minutes per side. Set aside on a plate.

    3. Using the same grill pan, add asparagus and sauté until stalks become slightly tender, about 3 minutes.

    4. Grate the cucumber and add to the Jalna Greek Yoghurt, top with dill and stir to combine.

    5. To serve, drizzle olive oil over the asparagus top with shaved parmesan and serve alongside lamb lollipops with yoghurt dipping sauce.

Written by Karen Inge

Karen Inge is a leading Australian dietitian. She is an award-winning author of books on eating for health, fitness, sport and wellbeing and a contributor to state-of the art textbooks on sports nutrition.

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