Rosemary Lamb Lollipops & Beetroot Tzatziki | WW TASTE
Hannah Lewry's recipe for rosemary lamb lollipops with beetroot tzatziki.
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Cooking tools:
- Grill
- Skewer
- Microplane
- Grater
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
- Plate
- Tongs
- Spoon
Ingredients
- 8 free-range lamb chops, deboned
- 2 rosemary sprigs, leaves picked and finely chopped
- 2 T olive oil
- Sea salt
- freshly ground black pepper
- 1 beetroot, finely grated
- 3 Israeli cucumbers, finely grated
- 1 lemon, juiced and zested
- 1 garlic clove, minced
- 1 cup Greek yoghurt
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