Blend until smooth and pour over your lamb loins in a baking dish to completely cover, or pop into a ziplock for 3 hours. Let marinate in fridge, and bring to room temp before proceeding.
Heat up your grill when ready to cook your lamb. Wipe off the yogurt marinade and save some to brush on your lamb while it grills.
These loins cook fast! Sear them over high heat for 3 minutes on each side. Brush on the marinade as they cook and remove the loins to a cutting board to rest.
You can have your zucchini prepared in advance and in the fridge, or cook them alongside the lamb. Note however that the zucchini take longer to cook than the lamb does!
For Zucchini:
6 small zucchini, sliced lengthwise and cross-hatched
Into a bowl:
1/2 cup olive oil
Juice of 3 lemons
Few sprigs thyme
Kosher salt/ black pepper to taste
Directions
Grill the zucchini, brushing them with the olive oil mixture and cook them until almost soft but with a little body left, about 20 minutes on medium.