Ingredients
- 8 lamb chops
- 100g Greek yoghurt
- 2 tbsp double cream
- 2 garlic cloves, grated
- 1 tbsp ginger, grated
- 1 tsp ground fennel
- 1 tsp Kashmiri chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- 1 tbsp neutral oil
- 1 tsp sea salt
- To Serve:
- Lemon wedges
- Sliced red onion
- Mint chutney
- Naan or roti
- Chaat masala, optional
Nutrition (per serving)
- Calories: 590
- Protein: 38g
- Fat: 45g
- Carbs: 8g
Method
- Pat the lamb chops dry and make small cuts near the bone.
- Mix the yoghurt, cream, garlic, ginger, fennel, chilli powder, cumin, garam masala, lemon juice, oil and salt.
- Coat the lamb chops thoroughly in the marinade.
- Cover and chill for at least 4 hours.
- Heat a BBQ, grill or griddle until hot.
- Cook the chops for 3 to 4 minutes per side, depending on thickness.
- Rest for 5 minutes.
- Serve with naan, onion, lemon and mint chutney.
Notes
Lamb chops are richer than diced lamb, so this recipe works well as a centrepiece rather than a wrap filling. A hot grill is important for getting colour quickly.