Lamb is our favourite meat, and chops are a particular favourite, and this marinade ticks all the boxes. As Sabrina Gayour says “If you don’t have time to make any accompaniments, this is a perfect dish for devouring on its own” We served them with SAUTEED COURGETTES
INGREDIENTS
8 trimmed lamb chops
sea salt flakes
For the marinade
100g Greek yoghurt, plus extra to serve
30g)of fresh coriander
3 fat garlic cloves, peeled
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon chilli flakes
2 heaped tablespoons dried fenugreek leaves
zest of 1 unwaxed lemon, finely grated, and the juice of ½ a lemon
2 tablespoons sp olive oil
sea salt flakes and freshly ground black pepper
METHOD
Put all the marinade ingredients into a blender and blitz until evenly combined and smooth.
Place the lamb chops in a wide, shallow non-reactive dish, add the marinade and turn the chops until well-coated in the mixture. Cover the dish with cling film and leave the chops to marinate in the refrigerator for 1 hour, or overnight if preferred.
Remove the chops from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature.
Preheat a non-stick frypan over the highest possible heat. Once super-hot, shake any excess marinade from the chops, sprinkle a little salt on one side and lay salt-side down on the griddle pan. Cook for 2-3 minutes on each side, depending on thickness, until nicely charred. If you need to cook them in batches, keep one batch warm under a layer of kitchen foil while you cook the rest.
Remove from the pan and leave to rest on a plate for 5 minutes or so.
Serve alongside a bowl of Greek yoghurt seasoned with black pepper
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