Devilled BBQ lamb chops recipe

By Tom Norrington-Davies

This is Anglo-Indian food at its finest. Grill the chops, or add them to a range of dishes for your next barbecue.

Serves 4

Takes 45 minutes to make, plus marinating

Ingredients

1cm cube fresh ginger
6 garlic cloves
2 tbsp curry powder
1 tsp salt
Juice of 2 limes
4 tbsp live natural yogurt
8 lamb loin or saddle chops, trimmed of excess fat

For the side salad:

1 cucumber, peeled, halved lengthways, deseeded and chopped
6 ripe tomatoes, deseeded and roughly chopped
2 red onions, finely sliced
Juice of 1 lime
½ tsp salt
½ tsp freshly ground black pepper
3 tbsp mild olive oil or cold-pressed rapeseed oil
Small bunch of fresh mint leaves
Small bunch of fresh coriander leaves

METHOD

How to make devilled lamb chops

1. Make the marinade. Chop the ginger and garlic to a near paste. Put in a bowl and stir in the curry powder, salt, lime juice and yogurt. Pop the marinade and lamb chops in a plastic bag and squish around to cover the meat. Chill for a few hours in the fridge or overnight is ideal.

2. Just before you cook the lamb chops, preheat the grill to high and put the side salad together. Put the cucumber, tomatoes and onions in a bowl. Combine the lime juice, salt, pepper and oil to make a dressing and toss with the salad and herbs.

3. Grill the chops for 3-4 minutes each side for medium but a bit pink. Cook for longer, if you like. Rest for at least 10 minutes before serving. They should be juicier and tenderer that way. Serve with the side salad.

Tip: To barbecue, place the marinated lamb chops over medium-hot coals for 3-4 minutes each side until charred and golden.