-
-
Add this recipe to your binder
This recipe is in your binder
-
Tandoori lamb chops recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
5 ratings
Liven up your lamb chops with this fragrant, flavoursome Indian-inspired dish, which is easy to make, too. Cooking the new potatoes with mustard seeds adds an aromatic hit. Serve with steamed greens or a salad. See method
Ingredients
- 1tsp ground coriander
- 1 tsp ground cumin
- juice of ½ a lemon
- ½tbsp Greek yogurt
- 1 lemon halved
- 4 lamb chops or cutlets
- 250g (8fl oz) new potatoes, quartered
- 1tbsp olive oil
- ½tsp brown mustard seeds
- greens or salad, to serve
If you haven't got any new potatoes, try dicing a large white potato instead
Each serving contains
-
Energy
2205kj
529kcal
26%
-
Fat
39g
56%
-
Saturates
16g
81%
-
Sugars
2g
2%
-
Salt
0.3g
5%
of the reference intake
Carbohydrate 20.3g
Protein 27.7g
Fibre 3g
Method
Liven up your lamb chops with this fragrant, flavoursome Indian-inspired dish, which is easy to make, too. Cooking the new potatoes with mustard seeds adds an aromatic hit. Serve with steamed greens or a salad.
- Mix the ground spices with the yogurt and a squeeze of lemon and coat the lamb all over. Leave to marinate while you prepare the potatoes.
- Toss the potatoes with the oil, mustard seeds, a little salt and lots of black pepper. Tip into a shallow roasting tin and cook for 25 minutes.
- While the potatoes are cooking, remove the lamb from the marinade and put it on a nonstick baking sheet, squeeze over half of the lemon and grill under a very hot grill for 5 minutes on each side or until browned and cooked through. Once the potatoes are cooked squeeze over the other half of the lemon.
- Serve with greens or salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.