This is one of my favourite ways to marinade lamb. You can also do this recipe without the yoghurt as a clear marinade. But I think yoghurt adds to the party, keeping things nice and smooth and moisturised.

You could use this combo for other meats as well, maybe with different herbs. I can imagine with oregano and slightly decreased amount of dijon this would be perfectly perfect for chicken.

This batch is enough for about 2 lbs of lamb chops or cutlets, which is about the amount that my 3 men eat as a side dish.

I tried the recipe this time with black garlic. I haven’t really figured out how to use it, I only recently realised it existed. Apparently it’s not really a straight substitute for garlic, but I thought it might work here. I’m not sure if in a blind test even Yotum Ottolenghi himself, a great black garlic enthusiast, would be able to differentiate between a chop marinated with black vs normal garlic. But hey ho, in it went and chops a goodun. Ha. 

They turned out really yummy after just 6 hours marinading in the fridge and then some hot love on my coal barbecue. Juicy and tasty. A perfect side dish for my 2 lbs+ smoked side of Atlantic Salmon.

Recipe for yoghurt, honey and dijon marinade for lamb

1 cup Greek yoghurt

2-3 tbsp of honey

2 tbsp of Dijon mustard

4 black garlic cloves

Juice and zest of half a lemon

1/3 cup of chopped herb (rosemary, mint)

2 tbsp olive oil

Salt and pepper

Mince the garlic and chop the herbs, mix all ingredients together. Make sure your lamb chops or cutlets are covered all over with the marinade and leave in the fridge overnight turning it a few times. I sometimes just marinade them in the morning for our dinner, and that works also.