Serves 4
140g full-fat plain Greek yoghurt
3cm piece of ginger, peeled and grated
2 garlic cloves, crushed
2 tbsp garam masala
1 tsp chilli powder
1 tsp cumin
1 tsp dried coriander
2 tsp salt
2 tbsp olive oil
8 lamb loin chops
To serve:
Fresh lime wedges
Crispy chips
140g full-fat plain Greek yoghurt
3cm piece of ginger, peeled and grated
2 garlic cloves, crushed
2 tbsp garam masala
1 tsp chilli powder
1 tsp cumin
1 tsp dried coriander
2 tsp salt
2 tbsp olive oil
8 lamb loin chops
To serve:
Fresh lime wedges
Crispy chips
- In a medium bowl, combine all of the ingredients except for the lamb chops. Stir to combine.
- Add the lamb chops to the marinade and turn to coat. Place in the fridge for eight hours or overnight if possible, turning occasionally.
- Remove the chops, discarding the remainder of the marinade.
- Heat the grill to high and cook the chops for 4-5 minutes per side until cooked but still pink inside. Rest, covered in tin foil, for five minutes, then serve with crispy homemade chips and lime wedges.
Per serving:465kcals, 24.4g fat (8g saturated), 4.1g carbs, 2.4g sugars, 54.7g protein, 0g fibre, 1.337g sodium
TOP TIP: Pop the lamb chops in the marinade the night before you want to use them so that they’re ready to go when you come in from work!