Curried Lamb Chops with Yoghurt Sauce

Category, CuisineDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time3 hrs 30 minsTotal Time3 hrs 50 mins

Lamb has a stronger flavour than beef or pork, which makes it a good partner for bold marinades and sauces. Here, we take the meat in an Indian direction, using spices that pack a lot of pizzazz. It’s easy to modify the sauce to your liking and convenience. For example, if you don’t have garam masala, a blend of roasted and ground spices, use a little curry powder instead.

 125 mg milligrams plain full-fat Greek yoghurt
 1 tbsp tablespoon finely chopped coriander leaves
 2 tsp teaspoons lime juice
 1 tsp teaspoon chilli-garlic sauce or harissa paste
 ½ garlic clove, finely chopped
 ¼ tsp teaspoon sea salt
  tsp teaspoon garam masala
MARINADE
 3 tbsp tablespoons lime juice
 2 tbsp tablespoons peeled, finely grated fresh ginger
 2 tbsp tablespoons extra-virgin olive oil
 2 tsp teaspoons hot Madras curry powder
 1 tsp teaspoon smoked paprika
 1 tsp teaspoon ground turmeric
 1 tsp teaspoon cayenne pepper
 1 tsp teaspoon sea salt
 1 tsp teaspoon freshly ground black pepper
1

In a small bowl, whisk together all the sauce ingredients. Cover and refrigerate until 30 minutes before serving. (The sauce can be made up to 8 hours in advance).

2

In a separate small bowl, whisk together all the marinade ingredients. Place the lamb chops in a large glass baking dish, pour the marinade over them and turn the chops to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours. Allow the chops to stand at room temperature for 15–30 minutes before barbecuing.

3

Prepare the barbecue for direct cooking over medium heat (180 to 230°C).

4

Brush the cooking grills clean. Remove the chops from the dish and discard the marinade. Grill over direct medium heat, with the lid closed, until cooked to your desired doneness (8–10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3–5 minutes.

5

Serve the chops warm, with the yoghurt sauce alongside.

Ingredients

 125 mg milligrams plain full-fat Greek yoghurt
 1 tbsp tablespoon finely chopped coriander leaves
 2 tsp teaspoons lime juice
 1 tsp teaspoon chilli-garlic sauce or harissa paste
 ½ garlic clove, finely chopped
 ¼ tsp teaspoon sea salt
  tsp teaspoon garam masala
MARINADE
 3 tbsp tablespoons lime juice
 2 tbsp tablespoons peeled, finely grated fresh ginger
 2 tbsp tablespoons extra-virgin olive oil
 2 tsp teaspoons hot Madras curry powder
 1 tsp teaspoon smoked paprika
 1 tsp teaspoon ground turmeric
 1 tsp teaspoon cayenne pepper
 1 tsp teaspoon sea salt
 1 tsp teaspoon freshly ground black pepper

Directions

1

In a small bowl, whisk together all the sauce ingredients. Cover and refrigerate until 30 minutes before serving. (The sauce can be made up to 8 hours in advance).

2

In a separate small bowl, whisk together all the marinade ingredients. Place the lamb chops in a large glass baking dish, pour the marinade over them and turn the chops to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours. Allow the chops to stand at room temperature for 15–30 minutes before barbecuing.

3

Prepare the barbecue for direct cooking over medium heat (180 to 230°C).

4

Brush the cooking grills clean. Remove the chops from the dish and discard the marinade. Grill over direct medium heat, with the lid closed, until cooked to your desired doneness (8–10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3–5 minutes.

5

Serve the chops warm, with the yoghurt sauce alongside.

Curried Lamb Chops with Yoghurt Sauce
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