250g Greek style yoghurt
12g Essential Cuisine Spicy Persian Style Seasoning
1 onion- finely chopped
2 garlic cloves-finely sliced
Juice 1 lemon
2 strips orange zest
2 teaspoons seas salt
8 lamb chops
1 small onion, sliced as thin as possible
½ bunch flat parsley
1. Mix all the ingredients together except the lamb, onion and parsley.
2. Add the lamb, mix well and leave refrigerated for at least 6 hours, preferably overnight.
3. Remove the chops from the marinade, drain well and grill on a medium BBQ for 6-8 minutes a side or until caramelised and golden brown.
4. Serve with the sliced onion mixed with the chopped parsley.