Moroccan Lamb Rump with Tzatziki
By Sam Wass, Medium Well
A classic Greek recipe Tzatziki is made from just a few ingredients, of grated cucumber, olive oil and yoghurt.
Tzatziki, tzadziki or tsatsiki is easier to make than it is to say. A classic Greek recipe it is made from just a few ingredients, of grated cucumber, olive oil and yoghurt. Any other additions are at the cook’s discretion. Once mastered you’ll never go back to the shop bought variety. You’ll serve it at every BBQ you can, as it’s a cracking accompaniment to meat, and especially grilled lamb.
- 2 Lamb Rump steaks
- Juice of half a lemon
- 1 tbsp of Moroccan Spice
- 200g Full Fat Greek Yogurt
- 1/2rd cucumber
- 1 tsp olive oil
- 1 garlic clove
- 4 pitta breads
- Shredded lettuce
- Thinly sliced red onion
- Lemon or Lime cut into wedges
Put the lamb rumps in a bowl and pour the lemon (or lime) juice over them. Sprinkle over the Moroccan Spice and rub it in, to make sure the whole rump is covered. Use a little bit more if needed. Pop it in the fridge, and let it marinate for at least 30 mins. While it’s marinating and soaking up those lovely Moroccan flavours, you can make the Tzatziki.
Peel a cucumber, using a vegetable peeler, and then cut half. You need to remove the seeds, as otherwise it will change the consistency of the finish, and it just won’t be the same. A teaspoon is sometimes useful for removing the seeds.
When deseeded, you want to finely chop it or even better (and easier), grate it. Then you need to leave it in a colander or sieve with a little rock salt. Salting the cucumber stops the sauce from becoming watery and thin, as it draws out water and gives it flavour. Whether you grate or chop, you cannot skip this step. It’s crucial.
After 10 mins or so, pat the cucumber dry with kitchen towels then stir in a teaspoon of good olive oil and then fold in the yogurt. Season with a crushed clove of garlic and a squeeze of lemon juice.
Cook the lamb rump of the BBQ or grill for 3-4 minutes each side. It’s best to try and flip them the once to allow the meat to caramelise and char. It’s important when grilling lamb on the BBQ that your charcoal is white and at optimum cooking heat. Fat will come out and flame the grill, so you don’t really won’t too many flames when you start cooking. If this does happen and you think the lamb is cooking too quickly or burning, move the steak to the cooler side of the grill.
Once cooked, take the rump from the grill and leave it to rest for 2-3 minutes. This will allow the meat to relax and distribute the juices across the meat fibres. Trust us, you don’t want to skip this step now you’re so close to the line.
Carve the lamb into even slices. Warm the pittas, split them in half, and divide the lettuce and red onion between them. Top with the lamb, squeeze over the lemon juice and serve with the tzatziki.
Taste the summer at home!