A lovely summer dish that is sure to impress when you have a few mates over for a barbecue. Grilling the lamb chops in spices really brings out the sweet meaty flavour and paired with a refreshing mint chutney is a match made in heaven. Enjoy!
500g lamb shoulder chops
2 tbsp oil
2 tbsp yogurt
1 tsp ginger garlic paste
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp garam masala powder
1 tsp cumin powder
½ tsp fennel powder
1 tsp coriander powder
1 tsp fenugreek leaves powder
½ tsp black pepper powder
Juice of ½ lemon
1 tsp salt
2 courgettes, cut lengthways into ½ cm slices
1 red bell pepper
1 green bell pepper
1 large aubergine, sliced across into 1cm pieces
1 bunch asparagus
1 garlic clove, chopped
1 small bunch fresh coriander leaves, chopped
1 tbsp white wine vinegar
4 tbsp extra virgin olive oil
½ tsp freshly ground black pepper
Salt to taste
Mint Yoghurt Chutney:
½ inch ginger, chopped
2 garlic cloves, chopped
½ cup fresh yogurt
1½ cup fresh mint leaves – 1 cup fresh coriander leaves – 1 small green chilli, chopped – ½ tsp cumin powder
Salt to taste
Few fresh coriander leaves
Fresh chopped red chilli
Grilled lemon cheeks
Mix all the spice marinade ingredients in a bowl to form a paste. Place the lamb chops in the bowl and apply the marinade all over until fully coated.
Add oil to coat the chops, cover the bowl with a cling film and let it rest in the refrigerator for an hour or overnight.
Remove from fridge 30 minutes prior to cooking and let it stand at room temperature.
Heat the barbecue, put the whole peppers on it, and get them really black on all sides. While still hot, put them in a bowl, cover with cling film and leave to cool.
Grill the sliced courgette, aubergine and asparagus for about a minute on each side or until nicely charred. Transfer the vegetables to a clean tea towel in one layer.
Carefully peel the grilled peppers and rub off the black skin, then remove the stalk and pips and tear the peppers up into large strips.
Put all the vegetables into a large bowl. Add the chopped garlic, coriander leaves, white wine vinegar, extra virgin olive oil, salt, pepper and toss everything well.
To make the mint chutney, place the yogurt in a bowl and beat it with a whisk until smooth. Mix the cumin powder and salt with the yogurt. Grind the mint leaves, coriander leaves, ginger, onion and green chili with little water in a blender to a smooth paste. Mix the freshly ground green chutney with the yogurt till they become uniform and one in colour.
Finally, add the marinated chops to the pre-heated barbecue grill and sear for 2 minutes on each side. Flip the chops and cook for another 3 minutes on each side for medium rare or grill to your liking.
Stack the lamb chops and grilled vegetables on a chopping board. Garnish with coriander, chilli and serve with grilled lemon and mint chutney. Dig in!