Lamb lollipops with yoghurt tzatziki dip recipe
Ingredients
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What to do
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In a small bowl, whisk yogurt with dill and cucumber.
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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.
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Using the same grill pan, add asparagus and sauté until stalks become slightly tender, about 3 minutes.
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Grate the cucumber and add to the Jalna Greek Yoghurt, top with dill and stir to combine.
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To serve, drizzle olive oil over the asparagus top with shaved parmesan and serve alongside lamb lollipops with yoghurt dipping sauce.
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