Spiced Lamb Sauté with Tzatziki

Name: Spiced Lamb Sauté with Tzatziki
Cuisine: United Kingdom
Ingredients: a cucumber; 2 hefty tbsp yogurt or a mixture of crème fraiche and yogurt; 2 hefty tbsp yogurt or a mixture of crème fraiche and yogurt; about 20 leaves mint, chopped; 800 g lamb leg steaks or leg of lamb; 800 g lamb leg steaks or leg of lamb; 2 heaped tsp ground cumin; 2 heaped tsp ground coriander; ¼ tsp ground black pepper; 4 cloves of garlic, crushed; finely grated rind and juice of 1 lemon; salt; 10 g butter; 1 tbsp sunflower or groundnut oil; 1 tbsp sunflower or groundnut oil

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

Tzatziki is a very, very good salad, but it can’t be botched. It must include garlic, the cucumber must be disgorged, and the yogurt should be the best – organic Greek-style. Enjoy it on its own, or pair it with this juicy sauté, the spice striking sparks off the cool astringency of the cucumber.

Ingredients

Tzatziki

a cucumber
salt
1 medium clove of garlic
2 he

Europe
United Kingdom
London
Main course
Vegetarian
Gluten-free

Method

Tzatziki

Peel the cucumber (easiest with a swivel-bladed peeler), throw away the watery core and grate coarsely. Place in a colander or sieve and sprinkle with 1 tsp salt, mixing thoroughly. Set over a bowl, place a saucer on top and a weight on top of that and leave for about 30 minutes (if you are short of time, press hard on the weight – after about 30 s