Opposites Attract Nigel Slater's Simple Suppers

I remember, years ago on holiday, after a journey on a Greek ferry,

I got off at the port and there was a van selling bits of grilled lamb

that were hot and sizzling and he poured over some very cold yoghurt.

And I've just never forgotten it.

Today, I want to try and create that same delightful dish.

It's a simple recipe, but the key is getting that mix

of hot and cold just right.

I start with a basic marinade for my lamb.

Olive oil, black pepper and thyme.

The thyme doesn't make much difference.

But it'll make the kitchen smell wonderful as it cooks.

It's not just about eating, it's about the pleasure of cooking.

I like to leave the lamb to marinate while I do the rest of the dish.

I like pickled cabbage with grilled lamb, strange though it sounds.

But if I haven't got time for pickling,

I finely slice the cabbage

and cover it with a little white wine vinegar.

A tiny bit of black pepper in there, too.

To make my yoghurt dressing as cool and refreshing as I can,

I'm going to add some grated cucumber.

Simple though this dish is, I want it to pop in the mouth,

to zing and the cool pepperiness of mint

is the thing to make that happen.

The grinding of white pepper will add a little heat.

Then some yoghurt.

This brings all my ingredients together.

Use any thick, natural yoghurt.

Then, this is really important, chill it in the fridge.

Now for the lamb.

If you don't have a griddle, a frying pan will work too.

The important thing is that it's really hot.

How you like your lamb cooked is up to you,

but I like mine caught at the edges on the griddle,

just that little touch of charred blackness here and there,

then pink and juicy inside.

Then, while the chops are still sizzling...

..some cold yoghurt and cucumber.

Very hot, chillingly cold.

It's salty, it's refreshing, all at once.

It's everything I want a mouthful of food to be.

The flavours of this dish are good enough,

but it's the contrast of the sizzling lamb

with the chilled yoghurt dressing that makes it really special,

and brings back all those fabulous Greek holiday memories.

Subtitles by Red Bee Media Ltd