Yoghurt-Lamb with Dill Rosmarino Pasta recipe | TASTE
Tender lamb cubes marinated in yoghurt and lemon juice, grilled on skewers, and served alongside al dente Rosmarino pasta tossed with fresh dill. Try this!
Ingredients
- 500 g free-range leg of lamb, cubed
- 1 large seedless lemon
- Rosmarino pasta, cooked, for serving
- Chopped dill, for serving
- Olive oil, for serving
- Steamed greens, for serving
- For the marinade, mix:
- ½ cup plain yoghurt
- 1 t ground cumin
- 1 garlic clove, crushed
- Sea salt and freshly ground black pepper, to taste
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