Ingredients Checklist
- 10 lamb loin chops
- 1 tbsp olive oil
- 2 cloves garlic, peeled
- 1 x 2cm piece fresh ginger, peeled and roughly chopped
- 1 tbsp garam masala
- 1 tbsp ground turmeric
- 1 tsp chilli powder
- juice and zest of 1 lime
- ¾ cup Greek yoghurt
Instructions
- Place all ingredients in a food blender to make a smooth paste.
- Lay the chops on a tray and cover with the yoghurt tandoori marinade ensuring every chop is coated.
- Cover and allow to marinate for a minimum of 24 hours in the refrigerator.
- When ready to cook, preheat your barbeque to a high heat. Grill the chops until charred on the underside, flip and repeat.
- When charred, transfer to a serving plate, season with salt and pepper, garnish with fresh coriander and mint leaves and lemon and lime wedges.
