Spring Lamb Chops with spicy yoghurt crust
Many years ago, my father was on a gourmet bbq stint and found a lamb recipe in a magazine which he made twice and then lost the recipe. I remember it was made with a long piece of lamb loin and it had an Indian spice flavour but wasn’t hot spicey. It had a mint and yoghurt crust too. It was rather lovely.
So with my boring old lamb chops defrosted over night and Izzy turning her nose up at the idea of anything involving lamb for supper this evening, I decided to bring the bbq out of hibernation and to have a go at trying to recreate those remembered flavours.
It isn’t quite the same, not least because it’s a very different cut of meat but I really enjoyed this with a green salad and so did the friend who popped round on sniffing out the bbq!
Whilst I’ve done this on the bbq, I’m sure it would work equally well under the grill. Depending on the power of your oven of course, the times shouldn’t vary greatly.
Ingredients:
8 lamb chops
2 tablespoons olive oil
1 tablespoon ground coriander
2 teaspoons ground cumin
2 fat cloves of garlic crushed and chopped
2 teaspoons powdered onion
1 teaspoon ground black pepper
2 tablespoons natural yoghurt (mine was fat free)
2 tablespoons chopped fresh mint
- Mix the oil, garlic and spices together and massage into the chops
- Cover and leave to marinate for a couple of hours (or in the fridge over night)
- Get the bbq going and whilst that is heating up, chop the mint and mix it in with the yoghurt.
- Paint the chops with the minty yoghurt and pop them on the bbq to cook for about 5 minutes, whilst they are cooking, paint the top side with the yoghurt too before turning them over for another five minutes.
- Serve with a salad.
