Masala Lamb Chops
Preparation 4 – 24hrs / Cook 7 minutes
Serves 2- 4 (depending on size of rib/loin chops)
- 4tsp grated ginger
- 4 cloves of garlic
- 1 tablespoon of Cumin
- ½ teaspoon sweet paprika
- ½ teaspoon Garam Masala
- 4 teaspoons lemon Juice
- ½ teaspoon salt
- Mix your marinade spices and lemon juice in a large bowl and then add the lamb chops, massage the marinade all over the meat, cover the bowl, and place in the fridge for a minimum of 4 and up to 24hrs.
- Pre- heat the grill [you can also griddle or BBQ]. Grill the chops and the Chilli’s for about 7 minutes or until brown and lightly charred.
- Allow to rest before serving with Yoghurt and Mango Chutney and side servings of rice or salads of your choice
Cook’s tip – roast the garlic cloves in their skin before adding to the marinade, this will give the masala mixture a sweet and caramalised flavour profile.
Separate the cloves, leaving the skins on, place on a baking sheet on a moderate oven for 15- 25 mins until soft. Allow to cool and squeeze out the garlic from their skins, then add to the marinade.
*You can make a batch of roast garlic and store it in an air-tight container and refrigerate to use during the week ahead.