Lamb chops are a fantastic dinner option when the weather gets cold and you need something tasty to warm you up. They are easy to cook and can be great as part of a small evening meal or when catering for a larger dinner party.
- 5kg lamb chops
- 2 tablespoons garlic & ginger paste per chop
- 50ml lemon juice
- 500g yogurt
- 300g tikka paste
- 80g cumin seed powder – ground in house
- 50g coriander powder – ground in house
- 30g garam masala
- 50g chilli powder
- 60g tandoori masala
- 1 table spoon salt
1st Step of Marination
Put lamb chops into a large gastro.
Cover all meat evenly with the garlic & ginger paste and lemon juice.
Leave for at least one hour.
2nd Step of Marination
Add all remaining ingredients to the marinated lamb chops. Mix everything together.
Leave to marinate for at least 20 minutes before cooking.
Cook on low heat (over hot coals) for 5-10minutes.
Cook on high heat (in flame) for a further 5 minutes to finish.
Ensure juices run clear.
You can also cook under a grill or on a griddle if you don’t have a bbq available
3-4pieces (depending on size of chops) as a starter
Serve with imlee sauce or mint sauce.
For a main course serve with rice and seasonal vegetables sautéed with butter and a pinch of crushed chillies.