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Masala lamb chops with pickled walnut chutney

Masala lamb chops with pickled walnut chutney

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

3 out of 5 stars(1) Rate this recipe
  • 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


  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 when made using specific products in recipe


1,482kJ/ 356kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating