- Preparation time:
- 5 minutes
- Total time:
- 15 minutes
- (plus 30 min marinating time)
- Makes:
- 8 servings
Tandoori lamb pops recipe
Photo by Angus Fergusson
Ingredients
- 500-g rack of lamb, trimmed and cut into 8 chops
- 1/4 cup plain yogurt
- 1/2 onion, chopped
- 1 garlic clove
- 1 tsp lemon juice
- 1 1/2 tsp curry powder
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground ginger
- 1/8 tsp cayenne pepper
Instructions
- PLACE lamb chops in a resealable freezer bag.
- COMBINE yogurt with onion, garlic, lemon juice, curry, paprika, salt, ginger and cayenne in a blender. Whirl until puréed. Pour yogurt mixture over lamb. Squeeze air from bag and seal. Massage meat until coated with marinade. Let sit at room temperature for 30 min.
- PREHEAT barbecue to medium-high. Oil grill. Remove chops from marinade and place on grill. Barbecue chops, basting once with remaining marinade, then flipping halfway through, 4 to 6 min per side for medium-rare.
Serve with Summer plum salsa.
Nutrition (per serving)
- calories
- 78
- protein
- 10 g
- carbohydrates
- 1 g
- fat
- 4 g
- sodium
- 123 mg
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