Grilled tender lamb from the gas grill meets a refreshing basil yogurt sauce
...a summery taste experience that combines Mediterranean lightness with spicy refinement. This recipe is perfect for convivial barbecues and, with its aromatic combination of herbs and yogurt, brings a delicate balance between hearty and fresh to the plate.
Ingredients:
- 1 bunch of rainbow carrots
- 3 to 4 golden beets
- 6 lamb chops
- 1 medium red onion
- 1 lemon
- 2 tbsp oil
- 1 tbsp salt
Dukkah – spice mix from the Middle East
- 2 tablespoons coarsely ground nuts (you can use almonds, pistachios or walnuts)
- 1 tablespoon coriander seeds
- 2 tablespoons white sesame seeds
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds
- 2 tablespoons shredded coconut
Basil yogurt sauce
- 15 basil leaves
- 130 ml thick yogurt
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
preparation
1. To prepare the dukkah spice mix, toast the coriander, cumin, and fennel seeds. Then coarsely grind them. Add the nuts, white sesame seeds, and shredded coconut to the ground spice.
2. To prepare the sauce, combine the basil and yogurt in a small bowl. Season with salt and pepper and set aside.
3. Preheat the grill to 200 C.
4. Place the cleaned carrots on your plancha or griddle. Cut the beets and onion into wedges and layer them as well. Drizzle with 1 tablespoon of oil, ½ teaspoon of salt, and a little of the dukkah spice mix. Mix well and grill the vegetables for about 5-10 minutes until cooked through.
5. Once the vegetables are roasted, heat the grill and spray it with oil. Add 1 tablespoon of oil and 1 teaspoon of salt to the lamb chops. Brush the lamb chops with the dukkah spice mix and grill for a few minutes on each side. Cut the lemon in half and heat it as well.
6. Serve the roasted vegetables and grilled lamb chops with the sauce. Squeeze in some lemon juice and serve warm.
