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Steph Taylor on Instagram: "BBQ Tandoori Style Lamb Chops with Cucumber Raita . . If you’re firing up your bbq this weekend maybe give these a go! I prefer buying a rack of Lamb and slicing up the chops myself but you can use pre-trimmed lamb chops if that’s all you can get hold of. I’ve served mine here with raita, mango chutney, charred asparagus and tenderstem broccoli - also cooked on the barbecue. Marinade: 1 tsp curry powder 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp paprika 1/2 tsp turmeric 1 tsp salt 2 garlic cloves - grated 1 thumb size piece ginger - skinned and grated 1 tsp tomato puree 3 tbsp greek yoghurt 1 rack of lamb (or 6-8 lamb chops) Raita: 1/2 cucumber grated 100g greek yoghurt 1/4 lemon Pinch or sea salt black pepper To serve: Mango chutney Bbq veg Flatbreads Method: 1. Combine all of the marinade ingredients in a bowl. Coat the lamb all over, cover and leave to marinade for at least an hour or overnight. 2. Fire up the barbecue or you could use an oven grill, cook for a few minutes on each side until they have a lovely golden char (not black!) Rest for five minutes. 3. For the raita grate the cucumber and squeeze out the excess liquid. Stir through the yoghurt, garlic and seasoning. #lambchops #tandoorilambchops #bbqfood #bbqrecipe #summerrecipes"
▤Recipe
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Steph Taylor on Instagram: "BBQ Tandoori Style Lamb Chops with Cucumber Raita . . If you’re firing up your bbq this weekend maybe give these a go! I prefer buying a rack of Lamb and slicing up the chops myself but you can use pre-trimmed lamb chops if that’s all you can get hold of. I’ve served mine here with raita, mango chutney, charred asparagus and tenderstem broccoli - also cooked on the barbecue. Marinade: 1 tsp curry powder 1/2 tsp cumin 1/2 tsp coriander 1/2 tsp paprika 1/2 tsp turmeric 1 tsp salt 2 garlic cloves - grated 1 thumb size piece ginger - skinned and grated 1 tsp tomato puree 3 tbsp greek yoghurt 1 rack of lamb (or 6-8 lamb chops) Raita: 1/2 cucumber grated 100g greek yoghurt 1/4 lemon Pinch or sea salt black pepper To serve: Mango chutney Bbq veg Flatbreads Method: 1. Combine all of the marinade ingredients in a bowl. Coat the lamb all over, cover and leave to marinade for at least an hour or overnight. 2. Fire up the barbecue or you could use an oven grill, cook for a few minutes on each side until they have a lovely golden char (not black!) Rest for five minutes. 3. For the raita grate the cucumber and squeeze out the excess liquid. Stir through the yoghurt, garlic and seasoning. #lambchops #tandoorilambchops #bbqfood #bbqrecipe #summerrecipes"

  • The dish is BBQ tandoori-style lamb chops served with cucumber raita.
  • The author prefers buying a rack of lamb and slicing it into chops, but pre-trimmed lamb chops also work.
  • The lamb marinade uses curry powder, cumin, coriander, paprika, turmeric, salt, garlic, ginger, tomato puree, and Greek yoghurt.
  • The lamb should be marinated for at least 1 hour, or overnight for more flavor.
  • The chops are cooked on a barbecue or under an oven grill for a few minutes per side until lightly golden-charred.
  • The lamb should rest for 5 minutes after cooking.
  • The raita is made by grating cucumber, squeezing out the liquid, then mixing it with Greek yoghurt, lemon, salt, and black pepper.
  • The suggested serving sides are mango chutney, BBQ vegetables, and flatbreads.
  • The post mentions charred asparagus and tenderstem broccoli cooked on the barbecue as additional sides.

⊙ Ingredients

  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 2 garlic cloves grated
  • 1 thumb size piece ginger skinned and grated
  • 1 tsp tomato puree
  • 3 tbsp greek yoghurt
  • 1 rack of lamb or 6-8 lamb chops
  • 1/2 cucumber grated
  • 100 g greek yoghurt
  • 1/4 lemon
  • sea salt pinch
  • black pepper
  • mango chutney to serve
  • bbq veg to serve
  • flatbreads to serve

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