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Lahore Lamb Chops

Grilled Lamb Chops

By Dan Toombs, taken from his book The Curry Guy

Serves 4

INGREDIENTS

1tbsp of rapeseed oil
1tbsp of green chilli paste
2tbsp of garlic and ginger paste
1tbsp of garam masala
½ tsp of ground turmeric
1tsp of chilli powder
juice of 1 lemon
8–10 lamb chops on the bone, with most surface fat removed
100g of Greek yoghurt
fresh coriander to serve
salt and black freshly ground pepper

METHOD

Method
In a large glass or ceramic bowl, mix the oil, chilli paste, garlic and ginger paste, garam masala, turmeric, chilli powder and lemon juice together. Add the lamb chops and massage the marinade into the meat. Let this stand for about 20 minutes. Whisk the yoghurt until nice and creamy then pour it over the meat, ensuring every piece is coated. Marinate the meat for 24–72 hours. (You could marinate for a shorter time but the longer the better.)

When ready to cook, set up your barbecue for direct heat cooking until the coals are extremely hot. Grill each lamb chop until nicely charred underneath then flip over and do the same on the other side. When nicely blackened, remove from the heat to rest for about 5 minutes. Season with salt and pepper and serve garnished with fresh coriander

Recipe published in Feast Issue 16

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