Grilled lamb chops

Recipe uploaded by

olive magazine

1 rating

Most people would make this again

Recipe by olive magazine

Leave a comment or rate this recipe

Tested

1. Beat the yoghurt, chilli, lemon juice, a pinch of salt and the tandoori masala powder together in a bowl. Rub into the lamb chops then put in a dish, cover with clingfilm and leave for at least 2 hours.
2. Grill the lamb chops for about 4 minutes on each side, until browned and tender. Put in a serving dish.
3. Heat a little oil in a frying pan and add the ginger, tomato and onion. Stir-fry for 5 minutes and then pour over the lamb chops. Sprinkle with a handful of coriander before serving.

Know-how

This recipe is also brilliant cooked on a barbecue.

Per serving

420 kcalories, protein 34.3g, carbohydrate 3g, fat 30.1 g, saturated fat 14.5g, fibre 0.3g, salt 0.29 g

Latest comments and suggestions

• cosmic

  09 May 2008

  cosmic rated and commented on this recipe

  

  I ended up marinating them over night and was worth it, done a red pepper stuffed with cous cous and chopped muchrooms and really worked

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/4019/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 3 tbsp natural set low-fat yogurt
• 1 tsp dried chilli flakes
• 1 tbsp lemon juice
• 1 tsp tandoori masala powder
• 4 lamb chops
• oil
• 1 tsp grated root ginger
• 1 tomato , finely chopped
• 1/4 onion , finely chopped
• a handful of coriander , chopped

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Local food heros
• Grow your own courgettes
• Grow your own herbs

Recipe features

• Vegetarian delights
• Help yourself to summer salads
• Celebrate in style

Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 3 tbsp natural set low-fat yogurt
• 1 tsp dried chilli flakes
• 1 tbsp lemon juice
• 1 tsp tandoori masala powder
• 4 lamb chops
• oil
• 1 tsp grated root ginger
• 1 tomato , finely chopped
• 1/4 onion , finely chopped
• a handful of coriander , chopped

Per serving

420 kcalories, protein 34.3g, carbohydrate 3g, fat 30.1 g, saturated fat 14.5g, fibre 0.3g, salt 0.29 g

Your binder

Register for a binder and we will give you a £40 Virgin Wines WineBank voucher*. Click here for details.

*Spend £40 on wine and Virgin Wines will match your spend giving you £80 worth of wine.

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.