Marinated Lamb Steaks In Flat Bread
Prepare yourself for a feast with this succulent grilled lamb and refreshing cucumber yogurt sauce nestled in warm naan bread. The tender lamb is marinated in a zesty lemon yogurt mixture, creating a flavorful and juicy main attraction. The cool and creamy cucumber sauce adds a tangy contrast that perfectly complements the smoky char from the barbecue. Assemble these delicious components in a soft naan wrap for a delightful and satisfying meal that will have your taste buds dancing with joy.
— Constant Cookbook
Ingredients
- 600g boneless lamb steaks
- juice 1 lemon
- 1 cucumber
- 200ml low fat natural yogurt
- 4 plain naan bread
Instructions
- Preheat the barbecue. Put the lamb in a bowl, season liberally with salt and pepper, then pour over half the lemon juice. Stir well and leave to marinate for 10 minutes.
- Meanwhile, peel and halve the cucumber and remove the seeds with a teaspoon. Roughly dice the cucumber and mix it with the remaining lemon juice and half the yogurt. Set aside.
- Pour the remaining yogurt over the lamb and mix well. Lay the lamb on the barbecue grid and cook for 5 minutes - the underneath should look quite dark as the yogurt cooks. Turn the lamb over and cook for a further 5 minutes, then place on a board and leave to rest while you heat the naan on the barbecue. Slice the lamb into pencil-thick strips, then cut the naan in half. Spoon in the cucumber sauce and top with the lamb and its juices.
Yield
Serves 4
Nutrition
- Calories: 765 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 82 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 42 grams protein
- Sodium Content: 1.76 milligram of sodium
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