MARINATED LAMB STEAKS IN FLAT BREAD
Tender, barbecued lamb with cool cucumber and yogurt - this is what kebabs should taste like
Provided by John Torode
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 765 calories, Fat 32 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.76 milligram of sodium
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