Masala Lamb Chops with Honeyed Cumin Pecan Green Beans and Green Chutney

Masala Lamb Chops with Honeyed Cumin Pecan Green Beans and Green Chutney

03 March 2017

Masala Lamb Chops with Honeyed Cumin Pecan Green Beans and Green Chutney recipe from Episode 1 of ITV's 'The Secret Chef'
  • Recipe

Category

Main

Serves

4

Preperation Time

10 mins

Cooking Time

15 mins

Ingredients

Natural yogurt

2 tbsp per chop

Tomato puree

2 tbsp

Ground cumin

2 tbsp

Chilli powder

½ tsp

Juice of 1 lemon

4 garlic cloves

minced

Ginger puree

1 tbsp

Garam masala

3 tbsp

Salt

2 tsp

Ground fenugreek

1 tsp

8 lamb chops

Instructions

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.