Ingredients

Method

• 8 free-range lamb chops, deboned
• 2 rosemary sprigs, leaves picked and finely chopped
• 2 T olive oil
• Sea salt and freshly ground black pepper, to taste
For the beetroot tzatziki, mix:
• 1 beetroot, finely grated
• 3 Israeli cucumbers, finely grated
• 1 lemon, juiced and zested
• 1 garlic clove, minced
• 1 cup Greek yoghurt
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Rub the lamb chops with the rosemary, olive oil, salt and black pepper. Roll each lamb chop to form a circle and skewer with soaked wooden kebab sticks to resemble lollipops.

Grill the chops for 6 minutes on each side or until cooked medium or to your liking.

Serve with the beetroot tzatziki.

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