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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe brings together the vibrant flavors of Greek cuisine with tender lamb cutlets, char-grilled zucchini, and herby rice. The lamb is marinated with lemon, garlic, and herbs, then grilled to perfection. Paired with fragrant jasmine rice cooked in chicken bone broth and a refreshing garlic yoghurt sauce, this dish is a delightful combination of textures and aromas. Serve it all together for a satisfying meal.
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Wash rice until water runs clear.
Add rice to rice cooker with bone broth and seasonings.
Cook rice and let sit for 5 minutes before fluffing.
Add lamb cutlets to a bowl with marinade ingredients.
Marinate for at least 15 minutes.
Grill on BBQ over medium-high heat for 3-4 minutes per side until cooked to desired doneness.
Let rest for 5-10 minutes before serving.
Slice zucchini in half and score with a knife.
Spray with olive oil and rub in seasoning.
Grill on BBQ for a few minutes until charred and tender.
Mix all sauce ingredients in a bowl and adjust seasoning to taste.
Add rice, lamb, and zucchini to a plate.
Top with sauce and garnish with lemon juice, flakey salt, and fresh parsley.
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For a stronger garlic flavor, let the garlic yoghurt sauce sit for a while before serving.
Marinating the lamb cutlets longer enhances the flavor.
Can I use a different type of rice?
Yes, you can use any rice you prefer, but jasmine rice adds a nice aroma.
How can I tell when the lamb cutlets are done?
The lamb should be browned on the outside and slightly pink inside.
What if I don't have a BBQ?
You can use a grill pan on the stove instead.
Can I make the yoghurt sauce in advance?
Yes, it can be made a day ahead and stored in the fridge.
Is there a substitute for Vegeta seasoning?
You can use any all-purpose seasoning mix as a substitute.
