Persian Lamb

Barbecue Lamb Chops.

Persian Lamb.

Pesian Lamb - lamb chops marinated in a garlicky yogurt and mint marinade accompanied with tabbouleh.

Chargrilling and lamb seem to be made from each other, and all over the Middle East both lamb and mutton are enjoyed in this way.

This recipe is from the BBQ Bible by Paragon.

Serves: 4 to 6

Preparation: 15 minutes

Marinating: 2 to 3 hours

Cooking: 25 minutes.

• 2 tbsp chopped fresh mint
• 225ml/8 fl oz low-fat natural yogurt
• 4 garlic cloves, crushed
• 1/4 tsp pepper
• 6 lean lamb chops
• 2tbsp lemon juice

Tabbouleh

• 250g/9 oz couscous
• 500ml/18 fl oz boiling water
• 2tbs olive oil
• 2 tbsp lemon juice
• 1/2 onion, chopped finely
• 4 tomatoes, chopped
• 25g/1 oz fresh coriander, chopped
• 2tbsp chopped fresh mint
• salt and pepper

1. For the marinade, combine the mint, yogurt, garlic and pepper.

2. Put the chops in a non-porous dish and rub all over with the lemon juice. pour the marinade over the chops. Cover and marinade for 2 - 3 hours.

3. To make the tabouleh. put the cosucous into a heatproof bowl and pour over the boiling water. Leave for 5 minutes. Drain and put into a sieve. Steam over a pan of barely simmering water for 8 minutes. Toss in the oil and lemon juice. Add the onion, tomato and herbs, season and set aside.

4. Cook the lamb over a medium barbecue for 15 minutes, turning once. Serve with the tabbouleh..