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