Use Yeo Valley Organic Natural yogurt to make a marinade for lamb

Yogurt, Garlic, Rosemary and Lemon Marinade for Lamb

Garlic and rosemary make a perfect pairing, add in our natural yogurt and you’ve got a fantastic marinade for lamb.

  • 15 mins
    (plus marinating time.)
  • Serves 4
  • Gluten Free
  • Beginner


200ml natural yogurt

Generous sprig of rosemary

1 clove of garlic


Squeeze of fresh lemon juice

8 lamb cutlets

Seasonal vegetables that can be grilled such as leeks

Pea shoots

4 lemon wedges


1. Place the natural yogurt into a bowl and add the chopped rosemary, garlic, salt and a squeeze of fresh lemon juice.

2. Add the lamb cutlets to the bowl and ensure they are evenly coated in the yogurt mixture. Allow to marinate in the fridge for 4-5 hours or, even better, overnight.

3. When you are ready to cook the cutlets, they need to be cooked on a very hot grill or BBQ for about 2-3 minutes on each side. This will keep them nice, pink and juicy on the inside.

4. Once cooked, allow to rest for a few minutes before serving with some grilled vegetables, a nice garnish of pea shoots and a couple of fresh lemon wedges.


We also serve them with a wonderful cucumber, mint and natural yogurt dip. You can see the recipe here.

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