Grilled Herby Lamb & Homemade Tzatziki Rolls
This spin on a roast lamb dinner in a sandwich brings together rich and herby lamb alongside some classic Greek flavours, served inside Ready To Bake Crusty Rolls. To help speed up the preparation time for this recipe you can buy tzatziki from your local supermarket instead of making it, as well as a pre-made Greek-style salad if you wish.
Serves: 4
Takes: 40 minutes plus marinating time
Ingredients
2 lamb steaks
2 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
Small handful fresh oregano leaves, chopped (or 1 tsp dried)
Handful fresh parsley, chopped
1 lemon, zested and juiced
½ tsp crushed dried chillies
Pinch black pepper and sea salt
For the Tzatziki
200g Greek yogurt
10cm piece cucumber
½ clove garlic, crushed
Pinch sea salt
10 mint leaves, chopped
To serve
Lambs lettuce or other salad leaves
Greek style salad made with tomatoes, cucumber, red onion, feta and olives, dressed with olive oil and lemon juice
Method
Place the lamb in a bowl and drizzle over the oil. Add the garlic, chopped herbs, lemon zest and juice and dried chillies. Season with a ggod pinch of salt and pepper and mix well. Cover and marinate in the fridge for at least half an hour (but longer is better, even overnight)
Preheat the oven and bake the Crusty Rolls according to the pack instructions
Meanwhile, make the tzatziki. Grate the cucumber then pile onto a double layer of kitchen paper. Gather up the paper and squeeze out the water. Tip the cucumber into a bowl with the yogurt, garlic, salt and mint leaves and mix together then keep in the fridge
Heat the grill or a griddle pan and cook the lamb for a few minutes on each side depending on the thickness of the steaks – it is best served pink. Leave to rest for a few minutes
Slice the hot Crusty Rolls and add some lambs lettuce. Slice the lamb steaks and divide between the rolls then add a dollop of tzatziki to each. Serve with the rest of the tzatziki and the Greek salad on the side
