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Masala lamb chops with pickled walnut chutney
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By Ravneet Gill
Serves: 4
1 tsp chilli powder
2 tsp garam masala
1 tsp amchoor powder
1 tsp ground cumin
1 green chilli, finely chopped
50g Greek yogurt
1 tsp vegetable oil
1 tsp finely grated fresh root ginger
1 tsp crushed garlic
10g mint leaves
10g coriander leaves
1 lemon, juice
4 lamb chops, flattened with a rolling pin to 2cm thick
Lemon wedges, to serve
PICKLED WALNUT CHUTNEY
4 pickled walnuts
2 tsp pickled walnut pickling liquor from the jar
1. Put all the ingredients except the lamb chops and lemon wedges in a blender and whizz until smooth. Put the chops in a bowl and massage in the marinade. Cover and leave in the fridge for 4 hours. For the pickled walnut chutney, whizz the walnuts and liquor to a paste in a blender; set aside in a bowl.
2. Preheat the grill to medium-high. Put the lamb chops on a baking tray and grill for 4-5 minutes each side, until golden and lightly charred. Rest for 5 minutes. Serve with the walnut chutney, plus lemon wedges for squeezing over.
Typical values per serving:
Energy |
1,482kJ 356kcals |
---|---|
Fat | 24g |
Saturated Fat | 11g |
Carbohydrate | 6.5g |
Sugars | 4.9g |
Protein | 28g |
Salt | 0.8g |
Fibre | 1.3g |
This recipe was first published in October 2021.
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