Ingredients:
1.5 kg lamb riblettes
250gm Greek yoghurt
2 tsp ground cumin
2 tsp ground coriander
Zest of 1 lemon
1 tsp salt

Method:
Mix together the yoghurt, spices, salt and lemon zest in a large bowl and mix through the riblettes. Leave to marinate for 1 hour, or preferably overnight. BBQ or bake at 220° until charred. Serve with tabouli or a green salad and Turkish bread. And devour! :o)

Serves: 4-6

Note:  
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