Student Recipe of the Week: Greek Lamb with Tzatziki


This week’s recipe is inspired by my upcoming travels in Greece. I decided to cook a little something to get me in the food-mood, and my flat definitely weren’t complaining. This is one to really show off your culinary skills. Whether to your parents, new love interest, or just your friends, give this one a go, surprise them, and tuck in!

Serves: 6

Cost: £14.78 (£2.46 per portion)
Greek Lamb
Prep and cooking time: 2 hours

700g diced lamb
6 medium potatoes
2 tbsp olive oil
2 tsp dried mint
1 tsp chilli flakes
2 lemons (zest and juice)
6 pitta breads
Salad leaves
½ cucumber
250g natural greek yoghurt
½ bunch of fresh mint, chopped

1. Set oven to 200 degrees
2. Cook the lamb in a shallow roasting tin with the diced potatoes. Drizzle with some oil, sprinkling herbs and salt, with a little lemon zest. Remember to cut open the lemon and add the juice (though save a half of one lemon for the Tzatziki).
3. Cook for 1 to 1 1/2 hours.
4. Now to make the Tzatziki! Grate the cucumber, add the remaining lemon zest, yoghurt and mint. You can let this chill until it’s needed.
4. Toast the pittas.
5. Serve the lamb with the pittas, tzatziki and salad.

Note: This can also be served with cous cous, as part of a salad, or with additional roasted veggies.



Second year Oceanography student with a travel addiction.

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