Tandoori Lamb Chops

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Marinate the Lamb Chops and Cook Rice

• 150g Bone-in Lamb Chops
• 2 tbsp Greek Yogurt
• 1 tbsp Lemon Juice
• 1 Garlic Clove
• 1 tsp Minced Ginger
• 1/4 Ground Cumin
• 1/4 Ground Coriander
• 1/4 Garam Masala
• 1/4 Turmeric Powder
• 1/4 Paprika
• 50g basmati rice, uncooked

In a bowl, mix together the Greek yogurt, lemon juice, minced garlic, minced ginger, ground cumin, ground coriander, garam masala, turmeric powder, paprika, black pepper, and salt to taste. Stir until with lamb chops until well combined and let marinate for at least 30 minutes or overnight for more flavor. While the lamb chops are marinating, cook your rice according to package instructions. Fluff and set aside.

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Grill the Lamb Chops

• 1 tbsp Ghee

Preheat your oven to 200°C (400°F) or prepare a grill for medium-high heat. If using an oven, place the marinated lamb chops on a baking tray lined with foil. Drizzle with olive oil or melted ghee. Roast in the preheated oven for 15-20 minutes, turning halfway through, until they are cooked to your desired level of doneness. If grilling, grill the lamb chops for about 4-5 minutes per side, until nicely charred on the outside and cooked to your preferred doneness. For medium-rare, aim for an internal temperature of 145°F (63°C).

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Rest and Serve

• 2 Lemon Wedge

Once cooked, remove the lamb chops from the grill and let them rest for a few minutes to allow the juices to redistribute. Serve alongside rice and garnish with lemon wedges.