SERVINGS: 15 CHOPS APPROX PREP TIME: 15 MINS COOK TIME: 8-10 MINUTES
Now if you love your grilled food as mush as you do a Tandoori then this is the recipe for you! My simple and delicious #FRESH mint tandoori marinade is made in a matter of minutes and has very little in terms of ingredients!
You'll be amazed at how much flavour pours out of this dish. A clever use of simple spicing, praises the natural meat flavours which results in this mouthwatering, aromatic, and simply delicious take on #tandoorilambchops!
INGREDIENTS
10-15 LAMB CHOPS - individually cut to approx 18mm
MARINADE INGREDIENTS:
1/4 cup - Fresh coriander / cilantro (hand full will do) EXTRA FOR GARNISH
10-15 - Fresh mint leaves
4 cloves - Fresh Garlic
3-4" - Fresh ginger (peeled)
3-4 - Fresh green chillis
1 tsp - Chilli powder
1/2 tsp - Turmeric powder
1/2 tsp - Salt
1/2 tsp - Amchoor (mango powder)
1/4 tsp - Sugar
1 tsp - Kastoori Methi (dried fenugreek leaves)
1 tbsp - Vegetable Oil
Juice of Half a lemon
Keep the second half of the lemon for the grilling
MAKING THE MARINADE
You'll need an electric mini processor/chopper. ( if you do not have one, GET ONE!! lol) or simple finely chop or use a pestle & mortar.
heres a link for the one I use. They are around £20 UK which is a real bargain! This link will be updated to the lowest Amazon price so worth a look 😊
Place all the dry marinade ingredients in to the chopper first the add the oil and lemon juice
Lid on and blend for about a minute or until the contents transforms into a grainy paste. Try not to over blend! Does not hurt the dish but a little texture adds to the experience.
Taste for balance. The main thing you're looking for here is if there is enough salt. Add if needed :)
THE MEATY BIT
GIVE IT A GOOD RUB...🙈
Grab a large enough bowl or tray to put the chops into. Now the marinade is ready, empty it out onto the Lamb and use your hangs to rub the paste all over every bit of the Lamb chops, including the bones.
Now you can rest the meat for between 30 minutes or for best flavour, Overnight. either way, cover with Cling Film/Saran Wrap. If you're going for over night, place the bowl in the fridge.
COOKING
Now the best pan to use here is a cast iron griddle. They hold the heat better than any other option and will give you the tasty griddle/grill lines, where the meat kisses the pan and caramelises the sweet fats and marinade!
IF YOU DONT HAVE A GRIDDLE, use a frying pan, yours still may have raised bars for grill marks.
With kitchen towel, lightly rub cooking oil over the base
Heat the pan on full until smoking hot
sprinkle a touch of water on the pan and if it sizzles, you're ready!!
depending on the size of your pan, place the chops in apart from each other. (You'll probably have to do 3 or 4 loads like in my video above).
Once the pan is full, lower the heat to a medium and grad that half lemon from before. Lightly Squeeze fresh juice over the meat.
Cook for approx 4 minutes on each side for a perfectly cooked Lamb Chop. Feel free to cook for less if you like a bit of pink.
Repeat the process until all the Lamb Chops are cooked.
SAUCES & GARNISH
Garnish with Chopped Coriander and Serve with your favourite hot sauce!
Your favourite hot sauce or maybe try our Mint & Chilli Sauce recipe. Its super quick and soooo fresh and tasty!
MINT & CHILLI SAUCE VIDEO
This is the one I use every time.
Its Simple to make. Give this a watch first :)
Have you tried our award winning Tang n Cheek Hot Sauce yet?
Our Tang n Cheek Sauce
LET ME KNOW HOW YOURS TASTES!
Please drop me a message if theres anything you want to check or if you just want to let me know yours turned out better than mine! lol
Honestly, Id love to hear your requests and stories so please don't be shy P:)
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