Tandoori Lamb Chops With Mango Chutney - cooking recipe

Ingredients

1/2 cup yogurt
1/4 cup tandoori paste
1 tbsp lemon juice
1 piece (2 inches) fresh ginger, grated
12 None lamb chops (about 1 lb), french trimmed
1/4 cup mango chutney
12 sprigs fresh cilantro

Preparation

Combine the yogurt, tandoori paste, lemon juice and ginger in large bowl. Add the lamb chops; turn to coat in the marinade. Cover and refrigerate for 3 hours or overnight.
Cook the lamb chops, in batches, on a heated oiled grill pan (or on the grill) until cooked to desired doneness.
Serve the chops topped with chutney and cilantro.