Let’s be honest. Lamb chops are completely delicious. Your marinating technique could be yelling the word “MARINADE!” repeatedly whilst you take the lamb chops out of the packet and they would still be juicy morsels of heaven. However, if you wanted to put in a tiny bit more effort and reap divine results, this recipe is the winner.
Great for those hot nights where the thought of clothes is definitely optional and the crickets are chirping a heady tune outside your window. Its succulent tangy spices, fresh salad and cool yoghurt dressing just yell “it’s summer baby.”
So whip out your lamb chops, whip off your clothes (but please wear an apron), crack a cold beer and try your trotter at this zingy summer dazzler. Oink!
Tandoori Lamb Chops with Mint Yoghurt Dressing and Fresh Green Salad.
Feeds: 2 Hungry Piglets
Prep Time: 20 Mins. Cooking Time: 5 Mins.
Ingredients of Tandoori Glory:
Lamb Chops:
6 x Lamb Chops
90g x Natural Yoghurt
4 x Garlic Cloves
1 x Tbs Tandoori Paste
1 x Tbs Lemon Juice
1 x Tbs Peanut Oil
Mint Yoghurt Dressing:
½ x Mint Bunch
1 x Garlic Clove (small)
90g x Natural Yoghurt
1 x Tsp Lemon Juice
Salad:
1 x Red Onion
200g x Cherry Tomatoes
100g x Mixed Lettuce Leaves
1 x Cucumber
½ x Coriander Bunch
½ x Mint Bunch
Tandoori Glory Method:
Lamb chops:
- Finely dice your garlic cloves (4) and mix together with your natural yoghurt (90g), tandoori paste (1 Tbs) and lemon juice (1 Tbs).
- Massage your lovely tandoori marinade into your lamb chops and set aside to rest and relax.
Mint Yoghurt Dressing:
- Finely dice your mint leaves (1/2 bunch) and skin and finely dice your garlic clove (1).
- Mix your diced mint leaves and garlic clove into the natural yoghurt (90g) with your lemon juice (1 Tsp).
Salad:
- Slice your cucumber on an angle to create good looking diagonal slices.
- Slice your red onion into thin strips (you will probably only need half of this guy, depending on his size).
- Roughly chop your coriander and mint leaves (or you can aggressively rip them up if that’s your thing too).
- Scatter your mixed lettuce leaves onto a platter and decorate with your tomatoes, cucumber slices, red onion strips and herbs.
Back to The Lamb Chops:
- Heat a medium sized fry pan on a high heat with your peanut oil (1 Tbs).
- Place your marinated lamb chops into the fry pan carefully and cook for 2-3 mins on each side on a high heat. *Note: you can also cook these on the BBQ grill to get some lovely charcoal marks. This poor swine ran out of gas on the weekend however, so fry pan it is!
- Once cooked to your liking, remove, place in a bowl and cover with foil to rest for a few minutes to get lovely and juicy.
To serve:
- Drizzle half of your mint yoghurt over your salad and then top with your lamb chops.
- Pour the rest of the mint yoghurt over your hot and juicy lamb chops and serve with a good scrunch of pepper. Hello summer dinner! Oink!
