Marinated Lamb Chops

prep 10 mins, plus marinating cook 25–30 mins
  • 3 garlic cloves, crushed
  • 1 teaspoon finely grated fresh root ginger
  • finely grated rind and juice of 2 lemons
  • 1 tablespoon ground cumin
  • 3 tablespoons tandoori curry paste
  • 250 g (8 oz) natural yogurt
  • 8 lamb loin chops or cutlets
  • salt and pepper
  • chopped mint leaves
  • lime wedges

Mix together the garlic, ginger, lemon rind and juice, cumin, curry paste and yogurt in a bowl. Season well. Place the lamb in a shallow, non-metallic bowl in a single layer. Pour the yogurt mixture over the lamb and toss to coat well. Cover and leave to marinate in the refrigerator for 24–48 hours.

Place the marinated lamb on a baking sheet lined with nonstick baking paper and cook in a preheated oven at 200°C (400°F), Gas Mark 6 for 25–30 minutes or until cooked to your liking.

Serve immediately, garnished with chopped mint and lime wedges.

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