Name: Tandoori Lamb Chops
Ingredients: 1 tbsp rapeseed oil; 1 tbsp green chilli paste; 2 tbsp garlic and ginger paste; 1 tbsp garam masala; 1⁄2 tsp ground turmeric; 1 tsp chilli powder; Juice of 1 lemon; 8–10 lamb chops on the bone, with most surface fat removed; 100g (1⁄2 cup) Greek yoghurt Fresh coriander (cilantro), to serve; Salt and black freshly ground pepper, to taste

Ingredients

1 tbsp rapeseed oil
1 tbsp green chilli paste
2 tbsp garlic and ginger paste
1 tbsp garam masala
1⁄2 tsp ground turmeric
1 tsp chilli powder
Juice of 1 lemon
8–10 lamb chops on the bone, with most surface fat removed
100g (1⁄2 cup) Greek yoghurt Fresh coriander (cilantro), to serve
Salt and black freshly ground pepper, to taste

Steps

In a large bowl, combine oil, chilli paste, garlic and ginger paste, garam masala, turmeric, chilli powder and lemon juice. Add lamb chops and massage the marinade into the meat, then leave to stand about 20 minutes.
Whisk yogurt until creamy and pour over the meat, coating every piece. Marinate for 24–72 hours; a shorter time is possible, though longer is preferred.
When ready to cook, prepare the barbecue for direct heat with extremely hot coals. Grill each chop until nicely charred underneath, then flip and char the other side the same way.
Take the nicely blackened chops off the heat and rest about 5 minutes. Season with salt and pepper and serve with fresh coriander (cilantro) as garnish.