Tandoori Masala Spring Lamb Chops

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Serves 6 (as appetizer) Or Serves 3 (as main course)
6 spring lamb chops
2 tbsp plain yogurt
1 tbsp tomato puree
2 tsp ground corriander
1 tsp ginger pulp
1 tsp garlic pulp
1 tsp chilli powder
Few drops red food colouring (optional)
1 tsp salt
1 tbsp corn oil
3 tbsp lemon juice
Oil for basting
1. Rinse the chops and pat dry.  Trim off any fat.
2. Mix together the yogurt, tomato puree, ground coriander, ginger, garlic, chilli powder, food colouring, salt, oil and lemon juice.

3. Rub this mixture over the chops and leave to marinate for at least 3 hours.
4. Preheat the oven to 240 C.  Place the marinated chops in an ovenproof dish.
5. Using a brush, baste the chops with 1 tsp of oil and cook in the preheated oven for 15 mins.  Lower the heat to 180 C and cook for a further 10-15 mins.
6. Check to see that the chops are cooked and serve immediately on a bed of lettuce leaves, if wished, and garnish with lime wedges, sliced onion and fresh cilantro sprigs.

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