serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Gourmet To Go
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Watch The Full Episode Here
G
Ingredients
- 8 lamb chops, bones Frenched (ask your butcher to do this for you)
- olive oil, for drizzling
- lemon wedges, to serve
Marinade
- 3 cm piece ginger, peeled and finely grated
- 4 garlic cloves, finely grated
- 2 tsp chilli powder, to taste
- 1 tsp salt
- 1 tsp sugar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp turmeric powder
- 1 lemon, juiced
- 3 tbsp Greek yoghurt
Raita
- 1 long cucumber, halved, seeded and grated
- 250 g (1 cup) Greek yoghurt
- 1 handful mint leaves, chopped
- 1 tsp ground cumin
- salt, to taste
Marinating time: 2 hours, preferably overnight
Instructions
- For the marinade, place all the ingredients in a large bowl and stir to combine.
- Add the lamb chops to the marinade and stir to coat well. Cover and refrigerate for at least 2 hours or overnight if time permits.
- For the raita, grate the cucumber into a kitchen cloth and squeeze out as much liquid as possible. Mix the yoghurt, mint, cumin and a pinch salt in a bowl, then add the cucumber and stir to combine well. Refrigerate until ready to serve.
- Preheat a chargrill pan or barbecue over medium-high heat. Remove some of the marinade from the lamb chops, then drizzle the chops with a little oil. Grill for 15 minutes, turning once or until golden and cooked to your liking. Serve with the raita and lemon wedges.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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