Spiced lamb chops with cucumber raita

"A few years ago, I had the best lamb chops at Tayyabs in London's East End. I don't know what Tayyabs do to the lamb chops, but this is a homage to them. This is quick recipe because you can prepare it the night before or in the morning and leave it in the fridge."

Spiced lamb chops with cucumber raita Credit: Kitti Gould

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 8 lamb chops, bones Frenched (ask your butcher to do this for you)
• olive oil, for drizzling
• lemon wedges, to serve

Marinade

• 3 cm piece ginger, peeled and finely grated
• 4 garlic cloves, finely grated
• 2 tsp chilli powder, to taste
• 1 tsp salt
• 1 tsp sugar
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp turmeric powder
• 1 lemon, juiced
• 3 tbsp Greek yoghurt

Raita

• 1 long cucumber, halved, seeded and grated
• 250 g (1 cup) Greek yoghurt
• 1 handful mint leaves, chopped
• 1 tsp ground cumin
• salt, to taste

Marinating time: 2 hours, preferably overnight

Instructions

1. For the marinade, place all the ingredients in a large bowl and stir to combine.
2. Add the lamb chops to the marinade and stir to coat well. Cover and refrigerate for at least 2 hours or overnight if time permits.
3. For the raita, grate the cucumber into a kitchen cloth and squeeze out as much liquid as possible. Mix the yoghurt, mint, cumin and a pinch salt in a bowl, then add the cucumber and stir to combine well. Refrigerate until ready to serve.
4. Preheat a chargrill pan or barbecue over medium-high heat. Remove some of the marinade from the lamb chops, then drizzle the chops with a little oil. Grill for 15 minutes, turning once or until golden and cooked to your liking. Serve with the raita and lemon wedges.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

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Watch The Full Episode Here

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