Barbecued lamb with cumin, lemon & garlic

SERVES 4 PREP 15 mins COOK 15 mins EASY

300g lamb neck fillet

2 tsp ground cumin

2 garlic cloves, crushed

1 lemon, zested and cut into

4 wedges

1 tbsp olive oil

4 tbsp natural yogurt

200g tomatoes, deseeded and

thinly sliced

½ cucumber, seeded core removed,

thinly sliced

½ red onion, thinly sliced, rinsed

and drained

4 flatbreads, warmed small bunch of parsley, any thick stalks removed and roughly chopped, to serve

1 Slice the lamb neck crosswise into 1/2cm slices, then tip into a medium bowl. Mix with the cumin, most of the garlic, the lemon zest, 1 tsp black pepper and the olive oil. Cover and chill for at least 30 mins, or up to 24 hrs.

2 Light the barbecue, then mix the yogurt with the remaining garlic in a small bowl. Mix the tomatoes, cucumber and onion together in a separate bowl and squeeze over one of the lemon wedges.

3 When the coals are ashen, lay the lamb slices on the grill, making sure they don’t overlap, and cook for 2-3 mins. Turn and cook for 2-3 mins more until both sides are well caramelised and the meat is cooked through.

4 Remove the lamb to a bowl and season. Fill the warmed flatbreads with the garlic yogurt, salad, parsley and lamb, then squeeze over the lemon wedges, fold and serve.

GOOD TO KNOW fibre • vit c • 1 of 5-a-day

PER SERVING 438 kcals • fat 17g • saturates 7g •

carbs 45g • sugars 8g • fibre 6g • protein 24g • salt 0.3g