Indian-spiced lamb chops

Indian spiced lamb chops
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


  1. In a medium bowl, combine all of the ingredients except for the lamb chops. Stir to combine.
  2. Add the lamb chops to the marinade and turn to coat. Place in the fridge for eight hours or overnight if possible, turning occasionally.
  3. Remove the chops, discarding the remainder of the marinade.
  4. 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!