Lamb rump marinated in yoghurt
The acids in the yoghurt tenderise the meat and produce a delicious tangy flavour. Can be used with lamb, veal, and white poultry.
Makes 2kg.
Allergens and dietary requirements
- Sesame seed
- Cow's milk
- Lactose
Ingredients
2
kg
lamb rump500
g
low-fat yoghurt2
cloves
garlic, finely chopped1
tbsp
za’atar spicesas needed
salt and pepper