Masala lamb chops with pickled walnut chutney

Name: Masala lamb chops with pickled walnut chutney
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp chilli powder; 2 tsp garam masala; 1 amchoor powder; 1 tsp ground cumin; 1 green chilli, finely chopped; 50 g Greek yogurt; 1 tsp vegetable oil; 1 tsp finely grated fresh root ginger; 1 tsp crushed garlic; 10 g mint; 10 g coriander; 1 lemon, juice; 4 lamb chops, flattened with a rolling pin to 2cm thick; Lemon wedges, to serve

Dress some watercress in a spoonful of Ravneet Gill's walnut chutney to serve alongside these spicy chops, if you like.

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Serves4
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins
Plusmarinating

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1 tsp chilli powder
2 tsp garam masala
1 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
10g coriander
1 lemon, juice
4 lamb chops, flattened with a rolling pin to 2cm thick
Lemon wedges, to serve

For the pickled walnut chutney

4 pickled walnuts
2 tsp pickled walnut pickling liquor from the jar

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.
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 when made using specific products in recipe