Tandoori lamb chops recipe
Liven up your lamb chops with this fragrant, flavoursome Indian-inspired dish, which is easy to make, too. Cooking the new potatoes with mustard seeds adds an aromatic hit. Serve with steamed greens or a salad.
See method- Serves 2
- 20 mins to prepare and 35 mins to cook and 25 mins to cool
- 529 calories / serving
Ingredients
- 1tsp ground coriander
- 1 tsp ground cumin
- juice of ½ a lemon
- ½tbsp Greek yogurt
- 1 lemon halved
- 4 lamb chops or cutlets
- 250g (8fl oz) new potatoes, quartered
- 1tbsp olive oil
- ½tsp brown mustard seeds
- greens or salad, to serve
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Shop ingredientsEach serving contains
- Energy
- 2205kJ 529.0kcal
- Fat
- 39g
- Saturates
- 16g
- Salt
- 0.3g
- Sugars
- 2g
of the Reference intake
Carbohydrate 20.3gProtein 27.7gFibre 3.0g
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Method
- Mix the ground spices with the yogurt and a squeeze of lemon and coat the lamb all over. Leave to marinate while you prepare the potatoes.
- Toss the potatoes with the oil, mustard seeds, a little salt and lots of black pepper. Tip into a shallow roasting tin and cook for 25 minutes.
- While the potatoes are cooking, remove the lamb from the marinade and put it on a nonstick baking sheet, squeeze over half of the lemon and grill under a very hot grill for 5 minutes on each side or until browned and cooked through. Once the potatoes are cooked squeeze over the other half of the lemon.
- Serve with greens or salad.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
