Tandoori lamb pops recipe
Photo by Angus Fergusson
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.
