Category
Main
Serves
4
Prep
10 mins
Cook
15 mins
Ingredients
Natural yogurt 2 tbsp per chopTomato puree 2 tbspGround cumin 2 tbspChilli powder ½ tspJuice of 1 lemon4 garlic cloves mincedGinger puree 1 tbspGaram masala 3 tbspSalt 2 tspGround fenugreek 1 tsp8 lamb chops
Instructions
- At least 1 hour before service starts, in a large bowl mix the yoghurt with all of the other ingredients except the lamb chops
- Add 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
- During 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
- To 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
- Rest 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.
