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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
French-engineered grinding mechanism — lifetime pepper mill
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Dried spearmint — Middle Eastern dishes, tea, tzatziki, lamb
Dried mint for convenience — tabbouleh, tzatziki, tea, lamb
French-engineered grinding mechanism — lifetime pepper mill
Controlled temperature for homemade yogurt fermentation
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Using a mortar and pestle, pound the peppercorns until finely crushed, then spread them over a large flat plate. Preheat a grill pan over a high heat. Brush the lamb with half the oil, season to taste and place on the griddle. Cook for 2 mins each side, or until seared. Press the lamb into the pepper to lightly coat, then return the lamb to the pan. Cook for 1 min each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil and leave to rest for 5 mins. Whisk the yogurt, juice, mint and remaining oil in a bowl. Place the lamb on serving plates. Serve with yogurt dip, mixed salad and lime quarters.