Devilled lamb chops
- June 2008
- Serves 4
- Hands on time 45 mins, plus marinating
This devilled lamb chops recipe is Anglo-Indian food at its finest. Serve with baked potatoes and green vegetables for a hearty meal.
- 19.1g (1.4g saturated)
- 14.1g (10.4g sugars)
- 1cm cube fresh ginger
- 6 garlic cloves
- 2 tbsp curry powder
- 1 tsp salt
- Juice of 2 limes
- 4 tbsp live natural yogurt
- 8 lamb loin or saddle chops, trimmed of excess fat
For the side salad
- 1 cucumber, peeled, halved lengthways, deseeded and chopped
- 6 ripe tomatoes, deseeded and roughly chopped
- 2 red onions, finely sliced
- Juice of 1 lime
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp mild olive oil or cold-pressed rapeseed oil
- Small bunch of fresh mint leaves
- Small bunch of fresh coriander leaves
- 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.
- 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.
- 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.
Barbecue tip: place the marinated lamb chops over medium-hot coals for 3-4 minutes each side until charred and golden.
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