Devilled lamb chops recipe

Ingredients

1. 1cm cube fresh ginger
2. 6 garlic cloves
3. 2 tbsp My Grandfather’s curry powder (see recipe p47) or curry powder
4. 1 tsp salt
5. Juice of 2 limes
6. 4 tbsp live natural yogurt
7. 8 lamb loin or saddle chops, trimmed of excess fat

For the side salad

1. 1 cucumber, peeled, halved lengthways, deseeded and chopped
2. 6 ripe tomatoes, deseeded and roughly chopped
3. 2 red onions, finely sliced
4. Juice of 1 lime
5. ½ tsp salt
6. ½ tsp freshly ground black pepper
7. 3 tbsp mild olive oil or cold-pressed rapeseed oil
8. Small bunch of fresh mint leaves
9. Small bunch of fresh coriander leaves

Method

1. 1. Make the marinade. Chop the ginger and garlic to a near paste. Put in a bowl and stir in the curry powder, salt, lime juice and yogurt. Pop the marinade and lamb chops in a plastic bag and squish around to cover the meat. Chill for a few hours in the fridge or overnight is ideal.
2. 2. Just before you cook the lamb chops, preheat the grill to high and put the side salad together. Put the cucumber, tomatoes and onions in a bowl. Combine the lime juice, salt, pepper and oil to make a dressing and toss with the salad and herbs.
3. 3. Grill the chops for 3-4 minutes each side for medium but a bit pink. Cook for longer, if you like. Rest for at least 10 minutes before serving. They should be juicier and tenderer that way. Serve with the side salad.

Nutritional info

Per serving: 343kcals, 19.1g fat (1.4g saturated), 29.4g protein, 14.1g carbs, 10.4g sugar, 1.6g salt

Chef's tip

Barbecue tip: place the marinated lamb chops over medium-hot coals for 3-4 minutes each side until charred and golden.

Wine Recommendation

It’s got to be a bottle of red with lamb, but keep it light to go with the salad – a Pinot Noir from Chile is just perfect.