Greek surf and turf

0 likes 0 comments Recipe by Calvin Atkinson

Ingredients for 4

8 lamb chops
12 raw prawns

for the marinade
4 tablespoons dried oregano
Juice of 2 lemons
2 cloves of garlic crushed
4 tablespoons Greek Extra Virgin Olive Oil
Sea salt to taste

for the Tzatziki
Half a Cucumber
200g Greek Yoghurt
1 Clove of Garlic
1 tsp dried mint
Juice of Half a Lemon
A few sprigs of Dill
Greek Extra Virgin Olive Oil

Pita breads to serve

32 min · Medium

Directions

1. Start by combining half the quantity of all the marinade ingredients in a bowl

2. Add the lamb chops to the bowl coat well in the marinade and leave for at least 2 hours though I would recommend overnight

3. Meanwhile work on the tzatziki by grating your cucumber over a sieve into a bowl

4. Add a pinch salt to the grated cucumber and squeeze out the excess water into the bowl

5. Place the cucumber into a new bowl and add yoghurt and mix well

6. Finely chop the Garlic and add to the cucumber and yoghurt mix

7. Add the dried mint and lemon juice to the yoghurt and mix in well

8. Roughly chop a few sprigs of dill and add into the yoghurt and mix well

9. Add a few splashes of extra virgin olive oil and fold into the yoghurt to complete the Tzatziki. It can chill in the fridge until serving

10. Next take the other half of the marinade ingredients and place them in a second bowl

11. Take the prawns and remove the heads and shells leaving the tails in tact

12. Add the prawns and coat in the marinade and leave for 20 minutes

13. Put a grill pan on high heat and grill the lamb for 4 minutes each side to cook through properly then place a plate and leave for a few minutes to rest

14. Place the prawns on the grill plan and grill for 2 minutes each side and take of the grill

15. Place 2 lamb chops and 3 prawns on each person’s plate along with a dollop of tzatziki and a couple of pita breads serve immediately

main courses, cucumber, greece, greek, lamb, oregano, prawn, tzatziki, yoghurt, surf and turf March 09, 2014 15:24