Tandoori Lamb Chops
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
- ¾ cup natural Greek yoghurt
- 2 tablespoon Goan to Bombay
- 2 cloves crushed garlic
- 1 teaspoon lemon juice
- 1 teaspoon Man Grind Flakes
- 1 tablespoon oil
Sauce
- ½ bag baby spinach
- ½ cup Greek yoghurt
- 1 cup mint leaves
- 1 teaspoon Get Freaky Tzatziki
- 1 teaspoon lemon juice
- 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.
