Spiced Lamb with Tzatziki

Spiced Lamb with Tzatziki preparation time Serves: 4
Spiced Lamb with Tzatziki cook time Cook: 20 mins
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    • Griddle pan
    • Red chopping board
    • green chopping board
    • vegetable knife
    • Chefs knife
    • Vegetable peeler
    • grater
    • Garlic crush
    • Lemon juicer
    • bowls
    • Teaspoons
    • Tablespoons
    • wooden skewers
    • Tea towel
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    Spiced lamb

    • 4 Northern Ireland Farm Quality Assured lamb leg steaks
    • 2 tsp Paprika
    • 1 tsp Ground cumin
    • 1 Garlic clove
    • 2 tbsp Olive oil
    • 1 Lime


    • 1/2 Cucumber
    • 250 g Greek style yoghurt
    • 1 Garlic clove
    • 2 tbsp Extra virgin olive oil
    • 1 tbsp Dill or mint
    • Salt and black pepper
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    For the tzatziki

    • Deseed and grate the cucumber, use a clean muslin or tea towel and squeeze any liquid out of the cucumber and discard, then put the pulp into a bowl.
    • Crush the garlic clove and stir in the yoghurt, olive, and freshly chopped dill and salt. Chill for at least 30 minutes to allow the flavours to come together.

    For the spiced lamb

    • Peel and chop the garlic glove and mix it with the paprika, cumin, olive oil and juice of 1/2 lime and season. Cut the lamb into cubes and add it to ensure it's coated and allow to marinate for 1 hour or overnight.
    • Thread the lamb pieces onto a soaked wooden skewer and heat a griddle pan until really hot before adding the lamb. Cook until golden and slightly charred. Add the remaining lime juice to the pan and allow to sizzle.
    • Serve with the chilled tzatziki and a Greek salad for a delicious supper.