for 4 people

Tzatziki

½	cucumber, coarsely grated
¼ tsp	salt
150 g	plain greek yoghurt
1	garlic clove, finely chopped
1	spring onion incl. green part, cut into thin rings, greens set aside
1 ½ tsp	Dukkah (spice mix)

Charcoal/gas/electric grill

2	lamb loins (each approx. 200 g)
1 tbsp	olive oil
½ tsp	salt
a little	pepper
4	naan breads

To serve

100 g	pomegranate seeds
½ tsp	Dukkah (spice mix)

How it's done

Tzatziki

Mix the cucumber and salt, leave to absorb in a sieve for approx. 15 mins., then squeeze out all the liquid. In a bowl, mix the cucumber with all the other ingredients up to and including the dukkah.

Charcoal/gas/electric grill

Brush the lamb with oil, season. With the lid down, grill the meat over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side. Grill the naan breads alongside the lamb for approx. 1 min. on each side.

To serve

Spread the tzatziki onto the naan breads. Carve the lamb loins and place on the tzatziki together with the pomegranate seeds and the reserved spring onions. Sprinkle with the dukkah.

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