Grilled lamb chops

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olive magazine

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Recipe by olive magazine

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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

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• 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

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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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Difficulty and servings

Serves 4

Preparation 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

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