Tandoori Style Lamb Chops & Coconut Raita

(Serves 2-4)

For the Chops:

Ingredients:

4 lamb or mutton chops

2-3 tbsp natural or greek yoghurt

2 tsp Tandoori curry powder

1/4 tsp ground turmeric

1/2 tsp garlic powder or 2 cloves garlic, minced

1/2 ginger powder or small piece fresh ginger grated

Squeeze lemon juice

Droitwich Salt Pure or Smoked Beech Salt

Black pepper

Pinch chilli flakes

Method:

1. Mix the yoghurt, spices, garlic, ginger, lemon juice, salt, pepper.

2. Coat the chops in the marinade and leave for 20-30 minutes.  For best results leave overnight.

3. BBQ the chops on hot coals for 4-5 minutes on each side - you want to get a lovely char on the outside. If you don’t have a BBQ, grill or air fry the chops instead.

I cook these to around 50-54C internal temperature - if you have a probe, this is the best way to get the meat medium/pink coloured.

If you don’t have a probe, simply press the chop, feeling for a slight, soft resistance or cut one open to check how it’s cooked.

4. Remove from the heat and leave to rest for 10-15 minutes.

5. Serve with the Coconut Raita (recipe below), a sprinkle of chilli flakes and an extra squeeze of lemon juice.

For the Coconut Raita:

Ingredients:

2 tbsp coconut yoghurt (or plain/greek if you prefer)

1/4 cucumber, deseeded and finely chopped

6 cherry tomatoes, roughly chopped

Handful fresh mint, finely chopped or 1/2 tsp dried mint

Handful fresh coriander, finely chopped or 1/2 tsp dried coriander

1/4 tsp garam masala

Squeeze lemon juice

Droitwich Salt Pure or Smoked Beech Salt

Method:

1. Mix all the ingredients together in a bowl

2. Season with Droitwich salt, pepper & lemon juice