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Rosemary lamb lollipops with beetroot tzatziki

By Hannah Lewry
Full StarFull StarFull StarFull StarFull Star
4
Easy
25 minutes
12 minutes

Ingredients

  • 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

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.

Discover more brilliant braai recipes here.