Tandoori Spring Lamb Chops

                          Tandoori Spring Lamb Chops

Ingredients:-

• Spring lamb chops – 6 (small, lean)
• Yoghurt – 2 tbsp
• Tomato puree – 1 tbsp
• Ground coriander – 2 tsp
• Ginger paste – 1 tsp
• Oil – 1 tbsp, plus extra for brushing
• Garlic paste – 1 tsp
• Chili powder – 1 tsp
• Red food color (optional) – few drops
• Salt to taste
• Lemon juice – 3 tbsp

For garnishing:

• Lettuce leaves (optional)
• Lime wedges
• Onion (sliced) – 1 (small)
• Fresh coriander

Method:-

1. Rinse the chops and pat dry. Trim off all excess fat.
2. In a bowl, mix together the yoghurt, tomato puree, ground coriander, ginger and garlic, chili powder, food coloring (if using), salt, oil and lemon juice.
3. Rub the spice mixture over the lamb chops using your hands and leave the chops to marinate in a cool place for at least 3 hours.
4. Preheat the oven to 240° Celsius/475° Fahrenheit/Gas 9. Place the marinated chops in an ovenproof dish.
5. Using a brush, oil the chops with about 1 tsp oil and cook in the oven for 15 minutes. Lower the heat to 180° C / 350° F / Gas 4 and cook for a further 10-15 minutes.
6. Check that the chops are cooked and serve immediately on a bed of lettuce leaves if so wished and garnish with lime wedges, sliced onion and fresh coriander.