Three bank holiday recipes to try, including chargrilled lamb chops and a tomato salad

Have some extra time over the long weekend and want to try a new recipe?

Some tasty recipes from Mark Moriarty

Television chef Mark Moriarty has a few simple but tasty options for anyone looking to switch things up in the kitchen or impress at a gathering, from a colourful tomato salad to chargrilled lamb chops that are perfect to whip out at that bank holiday barbecue — even if it has to move indoors.

Chargrilled lamb chops with mint and yoghurt

Power up the barbecue for your main meal of the day

Servings

4

Preparation Time

 4 hours 30 mins

Cooking Time

 8 mins

Total Time

 4 hours 38 mins

Course

 Main

Ingredients

• 1 large lamb rack (with 8 bones)

• 150g natural yoghurt

• 1 tbsp old bay seasoning

• 1 garlic clove, minced

• Handful mint, finely chopped

• For the dip

• 100g hung yoghurt

• Handful mint, finely sliced

• Handful parsley, finely sliced

• Zest and juice of half a lemon

• 1 garlic clove, minced

• 1 tsp old bay seasoning

• Sea salt to taste

• Olive oil, to garnish

Method

1. Start by marinading your lamb, cut the lamb rack down into individual chops and place in a bowl. Add the yoghurt, seasoning, garlic and mint and mix together, leave in the fridge for at least 4 hours but ideally overnight.

2. The following day, mix your dip. Bring the hung yoghurt, mint, parsley, zest and juice of a lemon and seasoning together and adjust with salt. Set aside for serving.

3. To cook the lamb chops, place a large chargrill on the heat and allow it to get smoking hot. Add the lamb chops and char on both sides, cook for 6 to 8mins until blackened on the outside and light pink on the inside. Season with more old bay and drizzle with olive oil.

4. Serve alongside the yoghurt dip with a charred lemon.