Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
4
- 1tablespoons lamb herb seasoning
- 1/2 cup sour cream
- 3 large Lebanese cucumbers, trimmed, thinly sliced
- 3 lemons
- 1tablespoons olive oil
- 8 lamb steaks
- 1 pinch pink salt ground (to taste)
Nutrition per serving
3100kJ / 742Cal
3100 Kilojoules or 742 Calories
36% of daily energy intake*
Protein
52.8grams
Fat
55.2grams
Carbs
11.5grams
Sugars
4.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Combine juice of 1 lemon, olive oil and seasoning in a shallow ceramic dish. Add lamb steaks or chops, turning to coat with marinade. Stand for 20 minutes.
Step 2 of 6
Layer one-third of the sliced cucumber into a colander. Sprinkle with salt. Repeat with remaining cucumber. Set aside for 20 minutes.
Step 3 of 6
Rinse cucumber under cold water. Drain well and pat cucumber slices dry with paper towel. Transfer to a bowl. Stir in sour cream. Cover and refrigerate until required.
Step 4 of 6
Heat a barbecue hotplate or non-stick frying pan over a medium heat. Remove lamb from marinade. Cook for 2-3 minutes on each side for medium-rare or until cooked to your liking.
Step 5 of 6
Meanwhile, transfer marinade to a small pan and heat on the barbecue until boiling. Halve remaining lemons and cook on cut side for 1 minute until charred.
Step 6 of 6
Serve lamb with creamy cucumber, drizzled with hot marinade and lemon.
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