Serves 4
Ready in 30 minutes
Ingredients
3 bone lamb loin chop 1.2Kg
Marinade
Ground Green Cardamom ¼ tsp
Ground Cumin ¼ tsp
Ground nutmeg ¼ tsp
Medium Onion, minced 1
Garlic Paste 1tsp
Ginger paste 1tsp
Ground Black Pepper ¼ tsp
Natural Plain Yoghurt ½ cup
Fresh Mango Chutney
Medium, ripe Mango, diced 1
Fresh lemon, juiced 2 tbsp
Roughly Chopped Cilantro 1 tsp
Ginger Paste ¼ tsp
Minced Jalapeno to taste
Salt To Taste
Ground Black Pepper To taste
Ask your butcher to prepare 4 X 3 bone lamb loin chops (± 300g each). These will be cut to order. You may ask your butcher to French trim them for you if you like.
Prepare the marinade
Combine all the Marinade ingredients together and mix well.
Rub all over the lamb loin chops and let marinade for at least 2 hours. Overnight will be best.
Pre heat a grill or griddle pan or Braai to high heat
Pre heat oven to 200°C
Remove the lamb from the marinade and place on a heated grill or griddle pan. Make sure you have a lot of ventilation as the yoghurt marinade will cause a lot of smoke.
Grill the lamb loin chops 3 – 6 minutes on each side until well browned – on all sides.
Place the racks of lamb in an oven proof roasting dish and in the pre-heated oven for a further 10 minutes for rare and 15 minutes for medium. Remove from the oven and let rest in a warm place for 10 minutes before serving. Remember, the meat will continue to cook once removed from the oven.
For the fresh mango chutney.
Cut the mango into 5mm X 5mm cubes.
Add the rest of the ingredients and combine gently. Try not to mash the mango.
Serve with the Grilled Lamb loin chops.
Image: Rachel Ray.
