Barbecued lamb with minted yogurt has a cool taste of mint and the tang of yogurt team beautifully with the barbecued meat. As well as lamb back-straps or fillets, you can try this with chops.

Total Time             20 min

Serves                  4


  • 1 kg lamb backstraps or fillets, cut into long strips about 2 cm wide
  • 2 tbsp. ground cumin
  • 1 tbsp. sweet paprika
  • 2 tbsp. chopped garlic
  • 3 tbsp. chopped coriander
  • 1 tbsp. chopped flat-leaf parsley
  • 1 tbsp. lemon juice
  • generous drizzle of olive oil
  • salt

Minted yoghurt

  • 1 cup (300 g) natural yoghurt
  • ¼ tsp sugar
  • 3 tsp chopped mint


  • Place the lamb in a bowl and add the remaining ingredients. Use your hands to thoroughly coat the lamb. Cover and refrigerate for 1 hour.


  • To make the minted yogurt blend to combine the ingredients in a blender. Keep cold in the refrigerator until ready to serve.


  • Barbecue the lamb to medium-rare and serve with the yogurt.


Recipe Sourced From SBS

More Lamb Loin & Fillets Recipes Here