Masala Lamb Chops with Honeyed Cumin Pecan Green Beans and Green Chutney
3 March 2017
Masala Lamb Chops with Honeyed Cumin Pecan Green Beans and Green Chutney recipe from Episode 1 of ITV's 'The Secret Chef'
2 tbsp per chop
Juice of 1 lemon
4 garlic cloves
8 lamb chops
1At least 1 hour before service starts, in a large bowl mix the yoghurt with all of the other ingredients except the lamb chops
2Add the lamb chops and massage the yoghurt marinade into them, making sure they are fully covered. Cover with cling film and store in the fridge
3During service take 2 chops per portion, and place in a lightly ofled frying pan large enough to hold both chops comfortably, place under the grill for 3 to 6 minutes, watching carefully, and turn onto the other side once golden and sizzling, continue to cook for a further 3 to 6 minutes
4To finish, remove the pan from under the grill and place both chops on the chargrill, after 30 seconds turn 45 degrees and cook for another 30 seconds, repeat this process on the other side to get the grill cross
5Rest the lamb chops for 3 minutes off the heat. Once rested place both chops on a serving dish, add a spoonful of the green chutney and sprinkle over the pecan green beans.