Tender grilled lamb marinated in yoghurt and mango chutney is served with a colourful pea and corn rice salad.


  • 1 kg (7-8 chops) lamb rump steak (or chump chops, bone removed), fat trimmed

  • 250g (1 cup) Greek-style yoghurt, plus extra to serve

  • 3 tbsp mango chutney, plus extra to serve

  • Juice of 1 lemon

  • 3 corn cobs

  • 2 zucchini, diced

  • 300g frozen peas

  • 330g (scant 1 ½ cups) uncooked rice

  • 2 tbsp chopped flat-leaf parsley

  • 2 tbsp olive oil


  • 1.

    Combine the yoghurt and chutney with 1 tablespoon of the lemon juice in a bowl. Add the lamb steaks, toss to coat and leave to marinate for 30 minutes.

  • 2.

    Preheat oven to 180oC (fan forced). Allow excess marinade to drip off the lamb and then place on a tray lined with foil and baking paper. Bake for 15 minutes.

  • 3.

    Meanwhile, cook the corn cobs in boiling water. While they are cooking put the zucchini and peas in a sieve over the corn and steam for 4 minutes. Once cooked, slice the corn kernels off the cobs and stir into the cooked rice with the zucchini, peas and chopped parsley.

  • 4.

    Combine the olive oil and remaining lemon juice and season with salt and pepper. Pour over the rice and mix well. Slice the lamb and serve on top of rice with extra yoghurt and chutney.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 306kj
  • Fat Total 11g
  • Saturated Fat 4g
  • Protein 19g
  • Carbohydrate 30g
  • Sugar 6g
  • Sodium 77mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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You can also char-grill or BBQ the steaks. Cook for about 7 minutes, turning once, or until cooked to your liking.
Turn leftovers into lunch: To make lamb and salad pitta pockets split 2 pitta pockets and spread one half with Greek-style yoghurt then ¾ fill with lettuce leaves, grated carrot and alfalfa sprouts. Top with sliced up left-over lamb.

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