Tandoori lamb chops

Serves 2
2 garlic cloves, crushed
Thumb-sized piece of fresh ginger, peeled and grated
100g Greek yoghurt, plus extra to serve
1 tbsp paprika
1 tbsp ground cumin
2 tsp garam masala
1 tsp chilli powder
Juice of 1 lemon
Salt and black pepper
4 lamb chops

To serve:
Naan bread
Lemon wedges
  1. 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.
  2. Remove the lamb chops from the fridge 30 minutes before cooking.
  3. 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.
  4. 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