oss gently to coat the lamb chops evenly. Place in the
For the marinade, take a 1 1/2
Trim excess fat from lamb.
Combine lamb with all the ingredients, cover and refrigerate for several hours or overnight.
Just before serving, drain lamb from marinade.
Grill or BBQ chops until tender.
Mix marinade ingredients together, add lamb & turn to coat, marinade for at leat 10 minutes.
Remove lamb from marinade & place on a roasting rack in a baking dish.
Bake at 200>C for 20 mins or until lamb is cooked to your liking.
Wash lamb well and pat dry.
Finely chop 8 cloves of
n the lamb and turn to coat in the marinade.
Seal
Roughly chop coriander and mint and crush
Preheat grill pan or barbecue to high. Brush each lamb chop liberally with tandoori marinade. Cook 1-2 mins each side, or as desired. Place pappadums on grill briefly, to heat.
Meanwhile, for the sauce, combine yogurt and cucumber. Serve lamb chops with papadums, rice, salad and chutney.
Add the thinly sliced lamb, coat with the marinade, squeeze out excess
erve at room temperature.
Lamb chops:.
Combine olive oil
ll mixed.
Lamb Roast:.
Place lamb and marinade into a plastic
Brown each lamb chop on both sides. Remove from
ull side of a knife, \"chop\" the rosemary sprigs to bruise
n the yoghurt, chilli and lamb.
Leave for 15 minutes
our oven to 200c.
Chop the onions, garlic and carrots
Cut lamb into 1-inch (2. 5
Marinade:
Whisk together the first
0 minutes. Cool marinade.
2 \tPlace lamb and marinade in resealable plastic
>Transfer 1/2 cup marinade to small bowl; reserve
Untie lamb and unroll.
With a