250g Greek style yoghurt

12g Essential Cuisine Spicy Persian Style Seasoning

1 onion- finely chopped

2 garlic cloves-finely sliced

Juice 1 lemon

2 strips orange zest

2 teaspoons seas salt

8 lamb chops

1 small onion, sliced as thin as possible

½ bunch flat parsley

1. Mix all the ingredients together except the lamb, onion and parsley.

2. Add the lamb, mix well and leave refrigerated for at least 6 hours, preferably overnight.

3. Remove the chops from the marinade, drain well and grill on a medium BBQ for 6-8 minutes a side or until caramelised and golden brown.

4. Serve with the sliced onion mixed with the chopped parsley.