As we are entering the lambing season, here we have a quick easy recipe, using Asian flavors with the best of Anglesey Welsh Lamb, with a mint and coriander chutney. These will be going on the menu of Simply Street Bar & Grill
Ten lamb chops
250g of Greek yogurt
2 table spoons of garam masala powder
2 table spoons of tikka spice blend
1 table spoon of madras curry powder
2 teaspoons of tomato puree
1 teaspoon of ginger puree
1 teaspoon of garlic puree
Juice of half a lemon
Pinch of salt
Mix all the ingredients in a bowl
Add the lamb chops, and massage in the yogurt mix.
Put everything into a zip lock bag and refrigerate for a minimum of 4 hours.
Take everything out of the bag, place foil on a grill pan, and grill on the bottom rung, with the grill on high.
In the summer months these can be cooked on the BBQ
Cook to your own preference on doneness
I cook them until they take on a golden colour with a slight char.
Top of with sliced spring onions and red chillis
They are supposed to be finger food, more or less the same as pork ribs.
Serve with mint and coriander chutney