Tandoori-Style Grilled Lamb Chops
8
- Prep Time5 min
- Total Time15 min
- Makes8 servings
(Photo: Angus Fergusson)
Marinated in yogurt and spices, these lamb chops make for a simple, yet guest-worthy supper. Serve them with summer plum salsa to strike the perfect balance between sweet and spicy.
Ingredients
500 g rack of lamb, trimmed and cut into 8 chops
1/4 cup plain yogurt
1/2 onion, chopped
1 garlic clove
1 tsp lemon juice
1 1/2 tsp curry powder
1 1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp cayenne pepper
Instructions
PLACE lamb chops in a resealable freezer bag.
COMBINE yogurt with onion, garlic, lemon juice, curry, paprika, salt, ginger and cayenne in a blender. Whirl until puréed. Pour yogurt mixture over lamb. Squeeze air from bag and seal. Massage meat until coated with marinade. Let sit at room temperature for 30 min.
PREHEAT barbecue to medium-high. Oil grill. Remove chops from marinade and place on grill. Barbecue chops, basting once with remaining marinade, then flipping halfway through, 4 to 6 min per side for medium-rare.
Nutrition (per serving)
Calories 78, Protein 10g, Carbohydrates 1g, Fat 4g, Sodium 123mg.
Serve with summer plum salsa.
Get more long weekend barbecue recipes.
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