Sizzling tandoori lamb chops
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 2
Ingredients
- 2 tsp garlic paste
- 2 tsp ginger paste
- 100g greek yogurt, plus extra to serve
- 1 tbsp paprika
- 1 tbsp ground cumin
- 2 tsp garam masala
- 1 tsp mild chilli powder
- 1 lemon, juiced
- 6 lamb chops
- to serve lemon wedges
- to serve roti or naan
KACHUMBER
- 2 ripe tomatoes, chopped
- ½ cucumber, chopped
- ½ onion, finely chopped
- 1 green chilli, deseeded and finely chopped
- ½ a small bunch coriander, chopped
Method
- STEP 1
Mix the garlic and ginger pastes, yogurt, spices and lemon juice with a little seasoning in a bowl until fully combined. Add the lamb chops and mix really well again, then cover and chill for 4 hours but preferably overnight.
- STEP 2
Remove the lamb chops from the fridge 30 minutes before you’re ready to cook. Mix together everything for the kachumber salad with some seasoning.
- STEP 3
Heat a BBQ or griddle pan to hot. Scrape off the marinade from the lamb chops and season. Grill the chops for 1-2 minutes each side until really charred. Rest on a plate for 5 minutes. Serve with lemon wedges for squeezing, the kachumber, roti or naan and a little seasoned yogurt.
