Rosemary lamb lollipops with beetroot tzatziki
Ingredients
- 8 free-range lamb chops, deboned
- 2 rosemary sprigs, leaves picked and finely chopped
- 2 T olive oil
- Sea salt and freshly ground black pepper, to taste
- For the beetroot tzatziki, mix:
- 1 beetroot, finely grated
- 3 Israeli cucumbers, finely grated
- 1 lemon, juiced and zested
- 1 garlic clove, minced
- 1 cup Greek yoghurt
- Sea salt and freshly ground black pepper, to taste
Instructions
Rosemary lamb lollipops with beetroot tzatziki serves 4 original recipe by taste.co.za.
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