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Atul Kochhar's fragrant lamb chops
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2 lamb racks, bones cleaned and fat removed, and cut into chops
For the marinade:
75g mint leaves
100g coriander leaves
1 tbsp ginger, finely chopped
4 cloves garlic, finely chopped
2 tbsp lime juice
1 tsp ground cumin, toasted
1 tbsp grated raw papaya
2 tbsp Greek yoghurt
2 tbsp vegetable oil
For the mango & peanut chutney:
2 tbsp mango chutney
1 tbsp lime juice
½ tbsp ginger, finely chopped
4-6 tbsp roasted peanuts
25g mint leaves
½ tbsp vegetable oil
Butter and oil for basting, and lime juice, to serve
1. Make the mint marinade by blending all the ingredients to a fine paste. Coat the lamb chops in the marinade, and refrigerate for 2-4 hours.
2. To make the mango & peanut chutney, blend all the ingredients together.
3. Preheat the barbecue, and grill the lamb chops, turning frequently, until cooked through. Baste with butter and oil, then squeeze over lime juice. Serve with the mango & peanut chutney and a mixed green salad.
This recipe was first published in May 2016.