Tandoori lamb pops

Prep 5 min
Total 15 min
Makes 8 servings



500 g
rack of lamb, trimmed and cut into 8 chops
1/4 cup
plain yogurt
onion, chopped
1 tsp
1 1/2 tsp
1 1/2 tsp
1/2 tsp
1/4 tsp
ground ginger
1/8 tsp


  • 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.

Serve with Summer plum salsa.


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