Marriage made in heaven...and Brisbane

This is one of my favorite recipes, and now you - you lucky thing, you - have the opportunity to get all the pleasure out of it that I do.

It's a marinade for lamb, which can be used on chops, cutlets or skewers (preferably with cubes of meat on them). If you are able to leave it to marinate overnight you'll be rewarded with lovely, tangy, tender pieces of sheep. Mmm!

• 1 Tbsp chopped fresh rosemary (or 1 tsp dried if you're really desperate)
• Slosh of olive oil
• Big squeeze of lemon juice
• Several large dollops of yoghurt (do I need to tell you that I mean the unsweetened variety?)
• 1/2 tsp paprika
• 1 tsp ground cumin
• 1 or 2 cloves garlic, finely chopped
  

Mix it all together in a bowl, then pour it over the lamb, coating it well. Cover and refrigerate at least four hours, preferably overnight.

Grill or barbeque as per usual, or, if you choose to pan fry, adding a little bit of yoghurt and lemon juice to the pan once the lamb's been removed results in a sauce to drizzle over the top. Fabulous!