Lamb Lollipops with Yoghourt Tzatziki Dip
Lamb Lollipops with Yoghourt Tzatziki Dip

At a glance
Preparation time 15mins
Serves 2

Lean lamb cutlets
¼ cucumber
Olive oil
1 cup Jalna Greek Natural Yoghourt
2 tablespoons freshly chopped dill
1 bunch asparagus, ends trimmed
Freshly grated parmesan cheese

In a small bowl, whisk yogurt with dill and cucumber.

Rub lamb cutlets with olive oil. Cook on a grill plate over high heat until cooked through, 3-5 minutes per side. Set aside on a plate.

Using the same grill pan, add asparagus and sauté until stalks become slightly tender, about 3 minutes.

Grate the cucumber and add to the Jalna Greek Yoghourt, top with dill and stir to combine.

To serve, drizzle olive oil over the asparagus top with shaved parmesan and serve alongside lamb lollipops with yoghourt dipping sauce. 

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