Tandoori Lamb Chops

Tandoori Lamb Chops

Core recipe

Servings: 4

900g lamb chops
olive oil from allowance
3 tbsp lemon juice

For the marinade
100ml low fat natural yogurt
1 lime, juice only
2 garlic cloves, crushed
2.5 cm piece ginger root, grated
1 tsp ground cumin
1 tbsp ground coriander
1 tsp garam masala
pinch Paprika
Salt

For the mint and coriander dip
3 green chillies, chopped
6 Spring onions, chopped
large bunch Coriander, chopped
large handful Mint, chopped
2 limes, juice only
1 tsp Sweetener
300ml low fat natural yogurt
sea-salt and freshly ground black pepper


Place the lamb chops in a shallow dish.

Mix all the ingredients for the marinade together and pour over the lamb. Cover and chill for 12 hours.

Remove the lamb from the marinade and grill for 8-10 minutes until cooked, but still slightly pink in the centre. Turn halfway through the cooking time and baste with lemon and olive oil.

Put the chillies, onions, coriander, mint, lime juice and sugar in a food processor and whiz to blend. Stir in the yogurt and season to taste. Serve straight away with the lamb.