PREP: 20 minutes (unless marinating 3-4 hours or overnight)
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These lamb loin chops pack a punch with a delicious marinade made using thick yogurt, garlic and ginger paste and spices. Fry for 6-8 minutes per side then serve with Saffron rice and salad.
Put all the marinade ingredients except the peppercorns in a blender and blend to a smooth paste. Stir in the peppercorns and adjust seasoning as required.
Spoon into a large, shallow dish, add the chops and coat on both sides in the marinade. Cover and marinate in the fridge for 3-4 hours or overnight if you have time.
Cook on a preheated moderate grill or prepared barbecue for 6-8 minutes on each side.
Serve with Saffron Pulao rice and a good salad with red onion.
To make ginger and garlic paste you will need equal amounts of ginger and garlic pureed together with water and a little oil to bring it together. Do remember that this paste keeps well in the fridge or freezer in an airtight container and is most useful for cooking hundreds of Indian dishes and it’s good to make a larger amount at one time for future ease. The ginger does not need to be peeled or scraped but can be and remember the blender needs to have adequate quantity for the blade to puree well.
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