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Ingredients
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
Method
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,482kJ/ 356kcals
Fat
24g
Saturated Fat
11g
Carbohydrates
6.5g
Sugars
4.9g
Fibre
1.3g
Protein
28g
Salt
0.8g
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