Peel the cucumbers, halve them lengthwise and scoop out the seeds with a spoon. Place the shredder accessory in the food processor and shred the cucumber.
Mix the cucumber with the mint, yoghurt, 1 tablespoon oil and the garlic. Season to taste with salt and pepper.
Lightly brush the lamb chops with oil, season to taste with salt and pepper and grill on the barbecue for 6-7 minutes, until they’re nicely browned on the outside and rosy-pink on the inside. Serve with the cucumber salad.
20 minutes preparation time
Venison steak with walnut sauce and pomegranate | Philips
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