Grilled Chops and Leg Steaks of the New Zealand Lamb with Raw Vegetable Salad and Tzatziki

1. defrost the frozen New Zealand lamb in the refrigerator for one night. Brush the chops and leg steaks with a little olive oil. Season with salt, ground red and green pepper, thyme and rosemary and grill for about six to ten minutes. Mix the chili sauce with green peppercorns and serve.

For the leaf salad, grate the carrots into sticks and cut the broccoli into small roses, mix together. Add the sauce of 200 g of yogurt whole milk yogurt, salt, black pepper and a little bit of lemon over it. For the tzatziki, remove the skin from the cucumber, remove the seeds and grate finely. Finely dice the onion. Mix the remaining yogurt with curd, fold in cucumber and onion and season with pepper, salt, garlic and juice of one lemon.

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