Lamb is the perfect choice for an Easter celebration, but add some spice to yours with our Tandoori spring lamb chop. Perfectly matched with a masala potato gratin, enjoy cooking this for your family!

Ingredients

1 rack of lamb (french trimmed)
10g ginger paste
5g garlic paste
50g greek yoghurt
3g kashmiri chilli powder
1g nutmeg powder
5g salt
2g garam masala
1g black cumin seeds (crushed)- optional
1tsp lemon juice
3 tsp cooking oil

Masala potato gratin

250g potato
100g double cream
3g salt
1g chilli powder
1g turmeric powder
1g garam masala
Pinch of nutmeg powder
25g of grated mature cheddar cheese
1 clove of garlic
10g butter

Method

  • Clean the lamb rack, remove excess fat, cut the rack into cutlets keeping 2 bones per chop, usually one bone is removed to get more meat on each chop, 1 rack will give four chops
  • Using a fork prick the surface of the meat, marinate with salt, nutmeg powder and lemon juice, keep for 30 minutes
  • Make a marinade by mixing together yoghurt, ginger and garlic paste, chilli powder, garam masala, oil and the crushed royal cumin seeds
  • Add the marinated chops to this marinade and keep for 1 day to marinate in the fridge- this is optional to get a better flavour
  • Grill on charcoal or cook in a hot oven 250°C for 20 minutes
  • To make the potato gratin, peel the potatoes and very thinly slice, using a mandolin or food slicer
  • Use a 2 inch high square tin, butter the sides and base of the tin and then rub the garlic clove on the whole surface, arrange the sliced potatoes in the tin making at least a 2 inch height, mix all the rest of the ingredients and pour on the sliced potatoes, bake at 170°C for 30 minutes, cool the potatoes thoroughly before cutting into pieces
  • Serve the grilled lamb chops with the masala potato gratin

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