Barbecued Coriander & Ginger Lamb Chops

preparation 10 minutes, plus at least 4 hours marinating
cook time 15 minutes
Serves 2

This grilled lamb recipe uses Indian techniques to tenderise meat, relying on a marinade of papaya and yoghurt to do so. It is spiced with green chilli, ginger, and coriander, spices that pair perfectly with succulent grilled meat. Serve as part of a grilled kebab platter, accompanied by chicken malai and fish tikka, for example.

Recipe provided by National BBQ Week

Ingredients Method

6 Best-end lamb chops (bone in)
50g ginger, grated
1 ripe papaya, peeled and roughly chopped
30g bunch of fresh coriander, finely chopped
50ml extra virgin olive oil
2 or 3 hot green chillies, finely chopped and deseeded
100ml thick plain yoghurt
30g unsalted butter

Mix ginger, papaya, oil and coriander in a liquidiser, then mix in the chillies and yoghurt. Remove fat/meat from top 2 inches of chop and flatten out meat, removing any extra fat. Coat the chops with the marinade and refrigerate in sealed bag for at least 4 hours.

Sear on high heat, then grill for around 10 mins on medium heat and then a further 5 minutes on low. Keep turning to prevent burning and baste with melted butter. Season with salt & pepper and leave to rest for a few minutes before serving.

Season with salt & pepper and leave to rest for a few minutes before serving.

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