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.

Lamb rump marinated in yoghurt

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lamb rump



low-fat yoghurt



sea salt and black pepper



garlic, finely chopped



za’atar spices

Preparation method

  • Mix the yoghurt with the sea salt, black pepper, chopped garlic, and za’atar spices.
  • Rub the yoghurt mixture generously onto the meat of your choice, in this case lamb.
  • Pull vacuum and leave to marinate for at least twelve hours.
  • Remove the marinade from the meat and fry the meat in clarified butter or oil.

Serving suggestions

  • As part of a composition with e.g. creamy bulgur, tomato, black olive and courgette. 
  • As part of a composition with e.g. pomegranate, pekmez, couscous, eggplant.

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