- Prep Time :20 minutes (plus 2-4 hour marinating time)
- Cook :8 to 10 minutes
- Difficulty :Easy
- Servings :2 to 3 people
- 125 ml plain full-fat Greek yoghurt
- 1 tablespoon finely chopped coriander leaves
- 2 teaspoons lime juice
- 1 teaspoon chilli-garlic sauce or harissa paste
- ½ garlic clove, finely chopped
- ¼ teaspoon sea salt
- ⅛ teaspoon garam masala
- 3 tablespoons lime juice
- 2 tablespoons peeled, finely grated fresh ginger
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons hot Madras curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 8 lamb loin chops, each 4cm thick, trimmed
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).
Step Two :
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.
Prepare the barbecue for direct cooking over medium heat (180 to 230°C).
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.
Serve the chops warm, with the yoghurt sauce alongside.