Serve with Summer plum salsa.
Tandoori lamb pops
By Chatelaine5
PREP TIME
5 min
TOTAL TIME
15 min
Makes
8 servings
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.
FILED UNDER: barbecue Canada Day Dinner grill Indian
