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Tandoori Masala Spring Lamb Chops

6 servings
Source: Indian, Shehzad Husain & Rafi Fernandez, Hermes House

• 6 spring lamb chops
• 2 tbsp natural (plain) low-fat yogurt
• 1 tbsp tomato purée (paste)
• 2 tsp ground coriander
• 1 tsp ginger pulp
• 1 tsp garlic pulp
• 1 tsp chili powder
• few drops red food coloring (optional)
• 1 tsp salt
• 1 tbsp corn oil
• 3 tbsp lemon juice
• oil for basting
• 1 small onion, cut into rings (garnish)
• lime wedges, lettuce leaves, fresh coriander (garnish)

Rinse the chops and pat dry. Trim off any fat.

In a medium bowl, mix together the yogurt, tomato purée (paste), ground coriander, ginger, garlic, chili powder, food coloring (if using), salt, oil, and lemon juice. Rub this mixture over the chops. Leave to marinate for at least 3 hours.

Preheat the oven to 240ºC/475ºF. Place the marinated chops in an ovenproof dish. Using a brush, baste the chops with about 1 tsp of oil and cook in the preheated oven for 15 minutes. Lower the heat to 180ºC/350ºF; cook for a further 10-15 minutes.

Check to see that the chops are cooked and serve immediately on a bed of lettuce leaves, garnish with lime wedges, sliced onion, and fresh coriander (cilantro) sprigs.

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