Indian lamb chops

Ingreadient:

• 12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you)
• green chutney
• 1 lime, cut into wedges to serve
• 2 tsp Kashmiri chilli powder
• 2 tbsp ginger & garlic paste
• 50ml vegetable oil
• 2 tsp tomato purée
• large pinch of crushed black pepper
• 2 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 1 tsp turmeric
   

Direction

1. Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
2. Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
3. Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn’t directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).