Turkish Lamb with Tzatziki

24 Jul

This recipe is delicious, however, it is pretty heavy. I can’t eat more than a few pieces at a time… even though I really want to because it is so rich with flavor. Also, for the recipe I used lamb chops since I couldn’t find boneless lamb.


10 truss cherry tomatoes
1 large onion
1 kg boneless lamb





1 teaspoon cayenne pepper           )
1/2 teaspoon ground cumin         )
1 teaspoon ground cinnamon      )   Marinade
1 teaspoon salt                                 )
1 teaspoon ground pepper            )
1 teaspoon garlic powder             )
1 teaspoon onion powder             )

1 tablespoon chopped parsley
2 tablespoons chopped coriander leaves
2 tablespoons chopped mint leaves
1 tablespoon lemon juice
3 tbsp olive oil


  1. Wash and slice the lamb into thin slices and mix the lamb with all the marinade ingredients and leave to marinate in the fridge for at least 3 hours (I kept it in the fridge overnight)
  2. Heat the oven to 250 degrees
  3. Toss the truss tomatoes with one tablespoon olive oil and bake in the oven until it is soft
  4. In the meantime, heat two tablespoons oil in a pan and saute the onions
  5. Add the marinated lamb and stir fry until well done
  6. Add the parsley, coriander, mint leaves and lemon juice and mix well
  7. To serve drizzle with Tzatziki (yoghurt sauce), throw in the baked tomatoes and garnish with fresh mint leaves and slices of lemon
  8. Goes well with pita or garlic bread



1 cup Greek-style yoghurt
1 small cucumber
2 cloves garlic
2 tablespoons chopped mint
A couple of mint leaves for garnishing


  1. Wash and cut the cucumbers into small cubes
  2. Peel and chop the garlic
  3. Chop the mint leaves, leaving a few leaves for garnishing
  4. Mix all the ingredients together, chill and serve with the lamb

Original recipe here

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