Ingredients
- 8 best-end trimmed lamb chops
For the marinade
- 1tbsp vegetable oil
- 3cm piece fresh ginger, grated
- 1/2 tsp each turmeric and garam masala
- 1 tsp each cumin and coriander seeds, toasted
- 2 tbsp natural yogurt
- 1 green chilli , finely chopped
- Juice of 1/2 lemon
For the mash
- 600g maris piper potatoes, quartered
- 50g butter
- 1 tsp black mustard seeds
- 2 garlic cloves, finely sliced
- 1 large ripe tomato, roughly chopped
- 2 tbsp double cream
- Small bunch od fresh coriander, chopped
Method
- 1. Combine the marinade ingredients in a shallow bowl. Add the lamb and turn to coat. Cover and chill overnight.
- 2. Preheat the oven to 180°C/fan160°C/gas 4. Put the lamb chops on a rack over a roasting tin. Cook for 20 minutes for medium, then rest for 5 minutes.
- 3. Meanwhile, boil the potatoes until tender. Drain, mash and set aside. Melt the butter in a small frying pan, add the mustard seeds, garlic and tomato. Cook for about 1 minute. Fold into the potato with the cream and coriander. Season.
- 4. Serve the lamb chops with the mash and some mint raita on the side.
Nutritional info
Per serving 507kcals, 30g fat (9.6 saturated), 35.6 protein, 28.3g carbs, 3.3g sugar, 0.3g salt