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Marinated Lamb Straps


  • 3 trimmed lamb straps

  • 1 finely chopped onion

  • I cup Greek Yogurt

  • 1 tablespoon roasted coriander seeds, crushed

  • 2 tea spoons of turmeric

  • 5 tablespoons extra virgin olive oil (enough to oil the surface of a large non-stick pan)


  • 1.

    Trim the sinew and the fat from the lamb.

  • 2.

    Finely chop the onion and place it in a bowl.

  • 3.

    Lightly toast the coriander seeds in a non-stick pan, this takes only a few seconds, and grind the seeds, or crush them with the back of a knife or pound them in a pestle and mortar. Add them to the bowl with the yoghurt and turmeric.

  • 4.

    Mix the ingredients together and add the straps into the mix and massage with your hands or a spoon.

  • 5.

    Cover and refrigerate for three or four hours, preferably overnight.

  • 6.

    With a bit of olive oil on a non-stick pan or on a barbeque cook the straps 2 - 3 minutes on each side and let them rest.

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