Spicy Lamb Chops & Minty Yoghurt Sauce

by Chris Baber



To prepare the lamb

Put the lamb into a bowl with 1 tsp ground cumin, 1 tsp of ground coriander, 1/2 tsp of turmeric, 1/2 tsp chilli powder, the juice of 1/2 lemon and 1 tsp of salt with 1 tbsp neutral oil. Mix together then allow to marinade for a minimum of 4 hours or overnight.

For the yogurt sauce

simply chop 1/4 of a cucumber lengthways, scoop out the seeds and dice. Place the diced cucumber in a bowl and add 1 clove of grated garlic, 1cm of grated ginger, 1 tbsp lemon juice, 1 tbsp honey, 1/2 tsp ground cumin and 5 tbsp of Greek yoghurt. Finally, finely chop a small bunch of fresh mint and add to bowlm mix thoroughly to combine and season to tase. 


To cook the lamb

Heat a 30cm HexClad over a medium heat with 2 tbsp of oil. Add the lamb chops. Cook for 2-3 minutes on each side until golden. Remove and rest for 5 minutes. 

For the potatoes

Meanwhile heat 2 tbsp oil in a 30 cm HexClad frying pan over a medium heat. Add the mustard seeds. When they begin to pop add the potatoes with the garlic and ginger, season with salt. Sauté for 5 minutes until lightly golden. Add the garam masala, lemon and coriander. Toss together. Transfer to a serving bowl 

Scatter the lamb with pomegranate seeds and serve with the potatoes and yogurt