0:00:13 > 0:00:18I remember, years ago on holiday, after a journey on a Greek ferry,
0:00:18 > 0:00:22I got off at the port and there was a van selling bits of grilled lamb
0:00:22 > 0:00:27that were hot and sizzling and he poured over some very cold yoghurt.
0:00:27 > 0:00:31And I've just never forgotten it.
0:00:31 > 0:00:35Today, I want to try and create that same delightful dish.
0:00:35 > 0:00:39It's a simple recipe, but the key is getting that mix
0:00:39 > 0:00:41of hot and cold just right.
0:00:42 > 0:00:45I start with a basic marinade for my lamb.
0:00:45 > 0:00:50Olive oil, black pepper and thyme.
0:00:50 > 0:00:52The thyme doesn't make much difference.
0:00:52 > 0:00:55But it'll make the kitchen smell wonderful as it cooks.
0:00:55 > 0:00:59It's not just about eating, it's about the pleasure of cooking.
0:00:59 > 0:01:03I like to leave the lamb to marinate while I do the rest of the dish.
0:01:08 > 0:01:13I like pickled cabbage with grilled lamb, strange though it sounds.
0:01:13 > 0:01:16But if I haven't got time for pickling,
0:01:16 > 0:01:18I finely slice the cabbage
0:01:18 > 0:01:21and cover it with a little white wine vinegar.
0:01:21 > 0:01:24A tiny bit of black pepper in there, too.
0:01:24 > 0:01:28To make my yoghurt dressing as cool and refreshing as I can,
0:01:28 > 0:01:30I'm going to add some grated cucumber.
0:01:32 > 0:01:35Simple though this dish is, I want it to pop in the mouth,
0:01:35 > 0:01:39to zing and the cool pepperiness of mint
0:01:39 > 0:01:41is the thing to make that happen.
0:01:44 > 0:01:48The grinding of white pepper will add a little heat.
0:01:48 > 0:01:50Then some yoghurt.
0:01:52 > 0:01:54This brings all my ingredients together.
0:01:54 > 0:01:57Use any thick, natural yoghurt.
0:01:57 > 0:02:01Then, this is really important, chill it in the fridge.
0:02:07 > 0:02:09Now for the lamb.
0:02:09 > 0:02:12If you don't have a griddle, a frying pan will work too.
0:02:14 > 0:02:17The important thing is that it's really hot.
0:02:21 > 0:02:24How you like your lamb cooked is up to you,
0:02:24 > 0:02:27but I like mine caught at the edges on the griddle,
0:02:27 > 0:02:32just that little touch of charred blackness here and there,
0:02:32 > 0:02:34then pink and juicy inside.
0:02:48 > 0:02:52Then, while the chops are still sizzling...
0:02:55 > 0:02:57..some cold yoghurt and cucumber.
0:03:17 > 0:03:21Very hot, chillingly cold.
0:03:21 > 0:03:23It's salty, it's refreshing, all at once.
0:03:23 > 0:03:25It's everything I want a mouthful of food to be.
0:03:34 > 0:03:36The flavours of this dish are good enough,
0:03:36 > 0:03:39but it's the contrast of the sizzling lamb
0:03:39 > 0:03:42with the chilled yoghurt dressing that makes it really special,
0:03:42 > 0:03:46and brings back all those fabulous Greek holiday memories.
0:03:50 > 0:03:53Subtitles by Red Bee Media Ltd