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- In a bowl, mix the garlic, ginger, yoghurt, spices and lemon juice. Season to taste. Add the lamb chops and toss to coat. Cover and marinade in the fridge for at least four hours, or overnight if possible.
- Remove the lamb chops from the fridge 30 minutes before cooking.
- Heat a griddle pan until hot. Remove the lamb from the marinade and fry the chops for 1-2 minutes on each side until very charred. Transfer to a plate, tent loosely with foil and rest for five minutes before slicing into large strips.
- Serve with salad, naan bread, a drizzle of yoghurt and lemon wedges.
Per serving: 356kcals, 13.1g fat (4.9g saturated), 3g carbs,1.6g sugars, 53g protein, 0.1g fibre, 0.152g sodium
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