Tandoori Lamb Chops
Rated 5.0 stars by 1 users
Author:
Jess Gray
Juicy lamb chops coated in a bold tandoori-spiced marinade, then cooked hot and fast until charred on the edges and tender in the middle. Big flavour, minimal effort!
Ingredients
Marinade
- 1 kg to 1.5kg lamb loin chops
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¾ cup natural Greek yoghurt
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2 tablespoon Goan to Bombay
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2 cloves crushed garlic
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1 teaspoon lemon juice
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1 teaspoon Man Grind Flakes
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1 tablespoon oil
Sauce
- ½ bag baby spinach
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½ cup Greek yoghurt
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1 cup mint leaves
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1 teaspoon Get Freaky Tzatziki
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1 teaspoon lemon juice
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½ teaspoon Man Grind Flakes
Directions
Add all the marinade ingredients except the lamb to a large bowl and whisk to combine. Once combined add the chops and mix really well to coat.
Cover and pop in the fridge for as long as you can, up to 24 hours, but even an hour or so will help the flavours develop.
Heat a bbq to a high heat or a grill pan and place the marinated chops on to cook, cook for 4-5 minutes each side, turning once or twice to really try and get some nice char and grill marks.
To make the sauce add all the ingredients to a blend and blend for 30 seconds or until smooth and bright green.
Serve the sauce along side the chops with salad and basmati rice.
