Tandoori Lamb Chops
12 Lamb Chops from a French trimmed rack of lamb
4 tbsp VLF Natural Yoghurt
2 tbsp Tomato Puree
2 tsp Ground coriander
1 tsp peeled and finely grated ginger
1 tsp hot chilli powder
2 tsp sea salt
3 tbsp Lemon juice
Red onion rings
- Place the chops in a single layer in a baking dish
- In a small bowl mix together the yoghurt, tomato puree, ground coriander, ginger, chilli powder, sea salt and lemon juice and rub into the lamb. Cover & marinate for 4-5 hours, or overnight if time permits.
- Preheat the oven to 220c/Gas 7. Spread the lamb chops in a single layer on a baking sheet that has been lined with baking paper. Lightly spray with Fry Light and place in the oven for 12-15 minutes or until the lamb is cooked to your liking. Remove from the oven & serve immediately with the red onion rings, tomato & cucumber slices.
½ syn each on Original & Extra Easy