18 lamb cutlets or chops
1 tbsp garlic infused oil
zest and juice 2 lemons
few sprigs thyme, leaves stripped, plus extra to serve if you like
200ml lactose free yogurt
Sit lamb in a large shallow dish, then mix the lemon zest and juice, thyme leaves and garlic infused oil together.
Pour over, turn to coat, and marinate at room temp for 15 mins.
Mix the lactose free yogurt with some seasoning, lift the lamb out of the marinade and rub with the yogurt.
Barbecue or grill for 5-15 mins, turning once, until the lamb is cooked to your liking.
Scatter with a little more thyme, if you like, and serve with some gluten free pitta bread and salad leaves.
Recipe adapted from: Good Food