Lamb Loin with Yoghurt Sauce

A classic lamb dish is lamb loin fried over charcoal. Even those who treat lamb with coolness do not refuse a fragrant piece on the bone.

Ingredients

• 12 lamb loin cutlets on the bone
• 3 cloves of garlic
• juice of half a lemon
• lemon for serving
• olive oil
• salt
• freshly ground black pepper
• 1 cup thick natural yogurt
• 100 g feta
• 2 sprigs of mint
• 2 sprigs of parsley
• 1 tsp grated lemon zest

Directions

1. Peel the cutlets. Chop the garlic finely. Rub the meat with garlic, salt and pepper, drizzle with lemon juice, brush with olive oil and lightly remember. Leave on for 2 hours.
2. For the sauce, mash the feta with a fork and mix with the yogurt. Chop the parsley and mint finely and add to the sauce along with the lemon zest. Stir and refrigerate until serving.
3. Light the coals and wait until they are covered with white ash. Place the patties on the wire rack and fry for 2-3 minutes. on each side to the desired degree of doneness. The lamb should be rosy on the outside and pink on the inside. Transfer the meat to a dish, cover with foil and leave for 5 minutes.
4. Serve with yogurt and feta sauce and lemon wedges.