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Tandoori lamb chops

Simon Rimmer from Great Food Bites
Simon Rimmer's tender tandoori-spiced lamb and a cooling herb and yogurt dip make a delicious combination

Tandoori lamb chops

Method

1. Place the lamb chops in a shallow dish.

2. Mix all the ingredients for the marinade together and pour over the lamb. Cover and chill for 12 hours.

3. Remove the lamb from the marinade and grill for 8-10 minutes until cooked, but still slightly pink in the centre. Turn halfway through the cooking time and baste with lemon and butter.

4. Put the chillies, onions, coriander, mint, lime juice and sugar in a food processor and whiz to blend. Stir in the yogurt and season to taste. Serve straight away with the lamb.

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Serves: 4

Prep: 40 min, plus 12 hrs marinating
Cook: 10 min

Ingredients
900g lamb chops
2-3 tbsp Butter
3 tbsp lemon juice

For the marinade

100ml natural yogurt
1 lime, juice only
2 garlic cloves, crushed
2.5 cm piece ginger root, grated
1 tsp ground cumin
1 tbsp ground coriander
1 tsp Garam masala
pinch Paprika
Salt

For the mint and coriander dip

3 green chillies, chopped
6 Spring onions, chopped
large bunch Coriander, chopped
large handful Mint, chopped
2 limes, juice only
1 tsp Sugar
300ml natural yogurt
sea-salt and freshly ground black pepper