Tandoori lamb pops
7
- Prep Time5 min
- Total Time15 min
- Makes8 servings
Tandoori lamb pops recipe Photo by Angus Fergusson
With a few fresh ingredients and a hot grill, you can create the ultimate backyard party this summer.
Ingredients
500 g rack of lamb, trimmed and cut into 8 chops
1/4 cup plain yogurt
2-Jan 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.
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