• 8 Welsh Lamb chops (loin, chump or cutlets)
For the marinade
• 150g natural yoghurt
• 4 garlic cloves, crushed
• 2.5 cm fresh ginger, grated
• 1 tbsp paprika
• 1 tbsp ground cumin
• 2 tsp garam masala
• 1 tsp mild chilli powder
• 1 lemon, rind and juice (keep rind for salad)
For the tomato salad
• 2 large tomatoes, finely diced
• ½ cucumber, finely diced
• 1 red onion, finely diced
• handful chopped mint
• lemon rind
For the yoghurt dip
• small carton natural yoghurt
• handful chopped mint
• 1 lime, zest and juice of ½ lime
• 1 tbsp sweet chilli sauce
In a large bowl mix all the ingredients for the marinade, stirring well. Add the chops and coat thoroughly. Cover and leave in fridge for at least 2-4 hours.
Remove the chops from the fridge 30 minutes prior to cooking.
Make the salad by mixing all the ingredients together and put in a serving bowl.
To make the dip, just stir all the ingredients together and place in small dish.
The lamb chops can be cooked in the oven, grilled, pan fried – ideally on a griddle pan. To cook, scrape a little of the marinade off the chops, lightly oil your pan or grill tray and cook for approximately 5 – 6 minutes each side depending on their thickness and how you like your lamb cooked.
Rest for 5 minutes and serve with the salad, dip and warmed flatbreads.