Tandoori lamb pops
Prep 5 min
Total 15 min
Makes 8 servings
Updated Nov 24, 2014
Chatelaine
Ingredients
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.
Serve with Summer plum salsa.
Nutrition
Calories 78, Protein 10 g, Carbohydrates 1 g, Fat 4 g, Sodium 123 mg.
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