Name: Griddled Lamb with Cucumber Raita
Yield: Serves 2
Ingredients: 450 g/1 lb shoulder or leg of lamb, off the bone, fat removed; 4 tomatoes or 16 cherry tomatoes, finely chopped; ½ cucumber, deseeded and finely diced; sea salt and freshly ground black pepper; 250 g/9 oz Greek yogurt; 150 g/5½ oz natural yogurt; 2 tablespoons finely chopped coriander or mint; 1 teaspoon ground coriander; 1 teaspoon ground cumin; pinch of freshly ground black pepper; juice of ½ lemon; pinch of ground cumin

Preparation info

Serves
2

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

A fine summer dinner, this time with an Eastern Mediterranean scent. Despite reports to the contrary, the lamb we eat in spring is not much good. Tender, yes, but a total stranger to flavour. In the old days, spring was the time lambs were born, and they were eaten towards the end of summer, when they actually tasted of something. Even better, they were slaughtered at a year old, around hogget age. Nowadays, the market demands lamb for Easter, so we eat beasts that are born in October, and