laaaaaamb half a lemon olive oil fresh rosemary ground cumin chilli flakes salt and pepper yoghurt fresh mint half a tomato green leafy stuff cheeeeese	Preheat the frypan. Turn the stove on hot. You want the lamb to sear. Marinate the lamb. Squeeze the lemon juice over it, add a splash of olive oil, sprinkle over the rosemary, cumin, chilli, salt and pepper. Flip the lamb over and coat it in the marinade. Cook the lamb. Throw it in the frypan, turn down the heat to medium. Make the tzatziki. Dollop yoghurt on the plate, chop up mint if you can be bothered, then mix the two together. Halfarse a salad. I used half a tomato, some rocket, some cheese and the remaining squeeze of lemon. Flip the lamb. Pack your stuff away while side two is cooking. Side two won't need as long as side one. Lamb on the plate. Get all the remaining juice out of the pan.	frypan. For the love of all things shiny, wash it as soon as you're done cooking. The char will wipe off so much more easily when it's hot. the plate, knife and fork you ate it with. There's no chopping involved so you can do all the preparation on your plate.

The original recipe comes from the awesome 5 Nights a Week cookbook by Valli Little, so to do this properly you'd also use the zest of the lemon, along with zest of an orange, you'd have lamb backstrap instead of whatever was on special at the supermarket, you'd marinade it for a good couple of hours and, after searing it in the frypan, you'd stick it in the oven for five minutes. You'd also make a salad out of watermelon, black olives, feta and more mint. It's AMAZING and is probably my housemate's favourite thing I cook.

The halfarsed version is still one of my favourites, probably because of my lamb bias, but it's pretty amazing for something that only takes ten minutes from getting your stuff from the cupboards to sticking cooked meat on the plate. Also, if you do it right, your frypan is your only washing up. It's one of those in the "meat + marinade + heat = dinner!" category, which always make my favourites. If you're really lazy you can even keep a jar of the marinade in the fridge and throw it at a piece of lamb then shove it on a frypan. You don't even have to halfarse a salad, but I do try to be at least a little healthy.