Tandoori lamb pops

5

PREP TIME

5 min

TOTAL TIME

15 min

Makes

8 servings

Tandoori lamb pops

Tandoori lamb pops recipe Photo by Angus Fergusson

With a few fresh ingredients and a hot grill, you can create the ultimate backyard party this summer.


Ingredients

  • 500 g rack of lamb , trimmed and cut into 8 chops
  • 1/4 cup plain yogurt
  • 2-Jan onion , chopped
  • 1 garlic clove
  • 1 tsp lemon juice
  • 1 1/2 tsp curry powder
  • 1 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/8 tsp cayenne pepper

Instructions

  • PLACE lamb chops in a resealable freezer bag.
  • COMBINE yogurt with onion, garlic, lemon juice, curry, paprika, salt, ginger and cayenne in a blender. Whirl until puréed. Pour yogurt mixture over lamb. Squeeze air from bag and seal. Massage meat until coated with marinade. Let sit at room temperature for 30 min.
  • PREHEAT barbecue to medium-high. Oil grill. Remove chops from marinade and place on grill. Barbecue chops, basting once with remaining marinade, then flipping halfway through, 4 to 6 min per side for medium-rare.

Nutrition (per serving)

  • Calories
  • 78,
  • Protein
  • 10 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 4 g,
  • Sodium
  • 123 mg.

Serve with Summer plum salsa.