Devilled lamb chops
- Published: 31 May 08
- Updated: 18 Mar 24
This devilled lamb chops recipe is Anglo-Indian food at its finest. Serve with baked potatoes and green vegetables for a hearty meal.
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Serves 4
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Hands on time 45 mins, plus marinating
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Ingredients
- 1cm cube fresh ginger
- 6 garlic cloves
- 2 tbsp curry powder
- 1 tsp salt
- Juice of 2 limes
- 4 tbsp live natural yogurt
- 8 lamb loin or saddle chops, trimmed of excess fat
For the side salad
- 1 cucumber, peeled, halved lengthways, deseeded and chopped
- 6 ripe tomatoes, deseeded and roughly chopped
- 2 red onions, finely sliced
- Juice of 1 lime
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp mild olive oil or cold-pressed rapeseed oil
- Small bunch of fresh mint leaves
- Small bunch of fresh coriander leaves
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Method
- Make the marinade. Chop the ginger and garlic to a near paste. Put in a bowl and stir in the curry powder, salt, lime juice and yogurt. Pop the marinade and lamb chops in a plastic bag and squish around to cover the meat. Chill for a few hours in the fridge or overnight is ideal.
- Just before you cook the lamb chops, preheat the grill to high and put the side salad together. Put the cucumber, tomatoes and onions in a bowl. Combine the lime juice, salt, pepper and oil to make a dressing and toss with the salad and herbs.
- Grill the chops for 3-4 minutes each side for medium but a bit pink. Cook for longer, if you like. Rest for at least 10 minutes before serving. They should be juicier and tenderer that way. Serve with the side salad.
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- Recipe from June 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 343kcals
- Fat
- 19.1g (1.4g saturated)
- Protein
- 29.4g
- Carbohydrates
- 14.1g (10.4g sugars)
- Salt
- 1.6g
delicious. tips
Barbecue tip: place the marinated lamb chops over medium-hot coals for 3-4 minutes each side until charred and golden.
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