Spiced lamb chops with saffron yogurt
Cumin, coriander and chilli powder make for spicy lamb chops in this ready-in-a-jiff main course, perfect for a dinner party. Served with a yogurt dip, laced with saffron and garlic.
- 12 trimmed lamb cutlets
- 1⁄2 tsp ground cumin
- 1⁄2 tsp ground coriander
- 1⁄2 tsp chilli powder
- 1 lemonjuced
- olive oil
- to serve mint leaves
- to serve coriander leaves
- 1 red chillito serve
- 200g thick greek yogurt
- a good pinch saffroncrushed
- 2 cloves garliccrushed
Nutrition: per serving
- kcal393
- fat28.1g
- carbs2.8g
- fibre0.1g
- protein32g
- salt0.3g
Method
step 1
Put the yoghurt, saffron and 1⁄4 tsp of the crushed garlic in a bowl. Season with salt, mix well and chill while you make the lamb.
step 2
Put the lamb cutlets in a dish. Mix the spices with the rest of the garlic, lemon juice and 3 tbsp olive oil. Pour over the lamb and rub it in to coat. Leave for 30 minutes to marinate.
step 3
To cook the lamb, heat a BBQ or griddle pan to hot. Cook for 2 minutes on each side, then rest for a couple of minutes.
step 4
To serve, arrange the cutlets on a platter with a bowl of the yoghurt. Scatter over the herbs and chilli to finish.