Masala lamb chops
Lamb chops in a tangy yoghurt and spice marinade, grilled hot until charred at the edges and juicy inside.
- Serves4
- Prep15 min
- Marinate2 hr
- Cook15 min
- HeatHot
Restaurant-style lamb chops at home. The marinade does the work: yoghurt and lemon tenderise, the spices char. They cook in minutes, so get everything else on the table first.
Ingredients
Ask at the counter for1kg lamb chops, cut 2cm thick
Cut: Chops (lamb)
Method
Mix everything except the chops in a large bowl. Add the chops and rub the marinade all over them.
Cover and marinate in the fridge for at least 2 hours, or overnight.
Heat a grill pan, the BBQ or your grill to high. Shake off the excess marinade.
Cook the chops for 3 to 4 minutes on each side for pink in the middle, or 5 minutes a side for well done. Hold them fat-side down with tongs for the last minute so the fat crisps.
Rest for 3 minutes, then serve with lemon wedges, sliced onion and mint chutney.
Tips
- Thick chops stay juicy. Thin chops dry out before they char.
- Under the grill, line the tray with foil and cook the chops about 8cm from the heat.
Good to know
- Heat
- Hot. Use fewer chillies for a milder version.