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Ingredients
Method
- 8 trimmed lamb chops
- For the Marinade
- 1 tbsp veg oil
- 3cm piece of ginger, grated
- ½ tsp each of garam masala and turmeric
- 1 tsp each of cumin and coriander seeds, toasted
- 2 tbsp yoghurt
- 1 chopped green chilli
- ½ lemon, juice only
- Combine all of the ingredients for the marinade in a shallow bowl, and add the lamb chops. Turn to coat completely, then cover and chill in the fridge overnight.
- When ready to cook, preheat the oven to 180C, and pop the chops on a rack over a roasting tin. Cook for 20 mins for medium, then rest for 5 mins. Serve with mashed potatoes and raita.
30 mins
4 serving
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