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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
