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Tender lamb and zucchini skewers with fresh mustard cream yoghurt
Ingredients (4 Persons) Dip:
6 lamb chops 200 g cream yogurt
3 cloves of garlic 2 tablespoons Authentic Dijon Mustard
100 ml olive oil 1 tablespoon Italian herbs
1 tablespoon lemon juice Salt
2 tablespoons Reine de Dijon Mustard Ground pepper (coloured)
1 tablespoon chopped thyme
Salt
Fresh chopped pepper
2 small zucchinis
8 fresh rosemary sticks
Preparation:
Dry the lamb chops and cut them into 2 cm cubes.
For the marinade, peel and crush the garlic cloves then mix them together with olive oil, lemon juice, Reine de Dijon Mustard, thyme, salt and pepper.
Leave the lamb to marinade for 2 hours. Clean and chop the zucchinis into 2 cm slices. Add salt and pepper.
Wash and dry the rosemary sticks. Skewer the pieces of lamb and zucchini alternately onto the rosemary sticks. Mix together the yoghurt and mustard with herbs, salt and pepper.
Grill the lamb and zucchini skewers on all sides and serve with mustard cream yoghurt. Enjoy with salad and ciabatta bread.
Preparation: 30 minutes
Marinade: 2 hours