Grilled lamb chops

Grilled lamb chops

Lamb chops you won't be able to resist, rich in Indian flavour and feel and brilliant cooked on a barbecue

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4
 stars 1 rating

Most people would make this again

Recipe by olive magazine

Tested

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 30 minutes + marinating time

Method

  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.
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Know-how

This recipe is also brilliant cooked on a barbecue.

Recipe from olive magazine, February 2006.

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

  • 09 May 2008

    cosmic rated and commented on this recipe

    4 stars

    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

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 30 minutes + marinating time

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
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Per serving

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

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