*This recipe is gluten-free according to industry standards
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Ingredients
- garlic paste 2 tsp
- ginger paste 2 tsp
- greek yogurt 100g, plus extra to serve
- paprika 1 tbsp
- ground cumin 1 tbsp
- garam masala 2 tsp
- mild chilli powder 1 tsp
- lemon 1, juiced
- lamb chops 6
- lemon wedges to serve
- roti or naan to serve
KACHUMBER
- tomatoes 2 ripe, chopped
- cucumber ½, chopped
- onion ½, finely chopped
- green chilli 1, deseeded and finely chopped
- coriander ½ a small bunch, chopped
Method
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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.
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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.
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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.
Nutritional Information
- Kcals 618
- Fat 33.4g
- Saturates 14.1g
- Carbs 10.5g
- Sugars 8.4g
- Fibre 4.9g
- Protein 66.4g
- Salt 0.6g
