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A very simple, but very flavourful way to serve lamb; the chutney is a must! You could serve with grilled naan and a cooling **Indian Tomato and Cucumber Salad.
Make the Lamb:
6 double loin lamb chops or rib chops
2 ½ Tbsp. tandoori paste (I like Patak’s)
2 ½ Tbsp. plain yogurt
Combine the tandoori paste & yogurt in a large glass dish; mix to combine; add the lamb turning to coat with the marinade. Cover, refrigerate the lamb for 4 hours or overnight; turning occasionally. Remove from the fridge 1 hour before cooking.
Make The Chutney:
½ cup fresh mint leaves, packed (I tend to use less as I don’t like too much mint)
1 ½ green onions, thinly sliced
½ small fresh green Serrano chili, seeds removed, flesh coarsely chopped
½ garlic clove, minced
2 Tbsp. fresh lime juice
1 Tbsp. vegetable oil
1 Tbsp. water
1 ½ tsp. granulated sugar
¼ tsp. ground cumin
¼ tsp. salt
Place all the ingredients into the bowl of a food processor & pulse until well combined; transfer to a serving bowl; cover & refrigerate until needed.
Start the barbecue, using coals (always my preference), or gas barbecue on medium-high heat. Lightly oil the grill. Grill the lamb 3 – 4 minutes per side, or until medium to medium-rare doneness.** Remove to a serving platter; stir the chutney & serve with the lamb.
**If you would like to check grilling times, please go to my Grilling Chart.
**If you would like to make the salad, please go to Indian Tomato, Cucumber Salad.