Spiced Lamb Recipe

Drain the yogurt

Line a fine-mesh sieve with cheesecloth (or a clean kitchen towel). Place over a bowl and spoon the Greek yogurt into the cloth. Fold the cloth over and refrigerate for at least 30 minutes (or up to 2 hours) to remove excess whey. This creates a thicker, 'hung' texture.

Prepare cucumber

Grate the peeled and seeded cucumber, then place it in a fine sieve or clean towel and squeeze out as much liquid as possible. You should end up with about 1/2 cup drained cucumber.

Mix tzatziki

In a bowl combine the drained yogurt, grated cucumber, grated garlic, olive oil, white wine vinegar, chopped dill and mint, salt and pepper. Stir until smooth and taste; adjust seasoning. Refrigerate while you cook the lamb and courgette to let flavors meld.

Prepare aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 4–5 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Cook lamb

Increase heat to medium-high, add the ground lamb to the skillet, breaking it up with a spoon. Cook 6–8 minutes until browned, stirring occasionally.

Season lamb

Stir in ground cumin, ground coriander, smoked paprika, ground cinnamon and red pepper flakes. Cook 1–2 minutes to bloom the spices. Add chopped mint, parsley, lemon zest, salt and black pepper. Cook another 1–2 minutes to combine flavors. Taste and adjust seasoning.

Rest

Remove from heat and set aside for a few minutes so juices settle.

Make ribbons

Using a vegetable peeler or mandoline, slice the courgettes lengthwise into thin ribbons. Stop when you reach the seedy core; discard or reserve for another use.

Dress ribbons

Toss the courgette ribbons in a bowl with 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let sit 5 minutes to soften slightly.

Optional quick sear

If you prefer warmed ribbons, heat a nonstick skillet over medium-high and quickly sear the ribbons in batches for 20–30 seconds per side until slightly softened but still bright green. Remove to a plate to cool briefly.

Assemble: Spread a generous spoonful of hung tzatziki on each plate. Arrange a nest of courgette ribbons alongside or on top. Spoon spiced lamb over or next to the ribbons.

Garnish: Drizzle a teaspoon of extra-virgin olive oil over the lamb, scatter extra chopped mint or parsley, and serve with lemon wedges for squeezing.

Serve immediately while lamb is warm. Leftover tzatziki can be refrigerated up to 3 days; lamb keeps 2 days refrigerated.