Tandoori lamb chops

Tandoori lamb chops are made from succulent lamb marinated in a spicy yoghurt and lemon marinade and fried to perfection. Serve with a dish of fragrant saag aloo and a slice homemade buttery garlic naan bread for a curry night with a difference!

📝 Ingredients

• 1 1/2 lb / 680 grams lamb rib chops
• 2 tablespoons sunflower oil
• 1 cup unflavoured Greek yoghurt
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 2 teaspoons garam marsala
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried chilli flakes OR cayenne pepper (adjust to taste)
• 1 teaspoon crushed garlic
• 1/2 teaspoon crushed ginger
• 1/2 teaspoon salt (adjust to your own taste)

👨‍🍳 Instructions

1. 1Remove most of the visible fat from the chops.
2. 2Mix the ingredients for the marinade in a shallow dish.
3. 3Submerge the chops in the marinade Take care to cover the chops completely.
4. 4Cover with plastic wrap and set aside in the refrigerator for at least half-an-hour to marinade. Note 1
5. 5Heat the sunflower oil in a cast iron skillet (or frying pan). Let the fat get nice and hot so that it sizzles when you add the chops
6. 6Remove the chops from the marinade, and scrape off most of the marinade.
7. 7Fry the chops in the hot skillet for 3 - 5 minutes per side. You may want to adjust the heat down once the chops have been placed in the hot pan so that they do not burn. Note 2
8. 8If you want to crisp any fat remaining on the edge of the chops, use a pair of tongs to hold the chops in the hot oil, fat side down.
9. 9Transfer the cooked chops on a plate, cover with a sheet of aluminium foil and allow to rest for 5 minutes.
10. 10Serve with a dish of saag aloo and homemade naan bread, and a simple tomato and onion sambal.