Lebanese grilled lamb with lactose free yoghurt

I adore Ottolenghi recipes but he does use lots of fodmaps in them so I was very surprised to find a Lebanese seven spice rub in Marks and Spencer that is low fodmap and just the right spice mix for rubbing into meat and using on a grill or barbecue. so here is a good lamb recipe for those hot days when barbecues and eating al fresco is such a good idea.

Ingredients

2 lamb steaks

Enough Lebanese seven spice mix to coat both steaks

Cook on the barbecue still well cooked*

1 pack of chard

Lactose free yoghurt (Tesco Greek)

Chopped chard stems

1 lemon

Salt and pepper to taste.

Method

Mix 2 heaped tablespoons of yoghurt with half a grated lemon peel and 3-4 chopped chard stalks

Take the lamb steaks and coat in Lebanese seven spice powder and grill for 2 minutes at high heat on each side – then 5 minutes extra to cook through.*Do you like your meat pink? If you do then ensure that you cook the edges till they are well seared and reach a temperature of 70 degrees C. This should ensure that pathogenic bacteria on the surface of the meat are killed. The foods to cook well through on a barbecue are hamburgers (the mince surfaces are found throughout the burger so it needs to be cooked through.) Chicken also needs thorough cooking – cook a little in the oven or microwave before finishing on the barbecue.

Blanch the chard leaves is hot water for a few seconds and serve with olives, grated lemon rind and chard. This recipe serves two people.

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