Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney

Hope you enjoy this yummy lamb chops recipe from my daughter’s best friends daddy! 🙂

A lovely summer dish that is sure to impress when you have a few mates over for a barbecue. Grilling the lamb chops in spices really brings out the sweet meaty flavour and paired with a refreshing mint chutney is a match made in heaven. Enjoy!

To finish off this week, we have got a guest post from Sushil from . To properly introduce this guest, I would have to say that he competed in Masterchef NZ in 2013 and finished up as Top 6. But a better introduction would have to be that he is the father of my daughter's BEST friend! LOL ... Both of those little girls would definitely prefer that introduction mucccch better. Sushil is the owner of and is available to cater at events and offer cooking classes anywhere in NZ. So if you are interested in either of that, or to see what he is cooking in his kitchen, head on over to his and give him a LIKE

Summary

    Ingredients

    500 g lamb shoulder chops
    2 tbsps oil
    marinade: Spice
    2 tbsps yogurt
    1 tsp ginger garlic paste
    1 tsp red chilli powder
    1 ⁄ 2 tsps turmeric powder
    1 tsp garam masala powder
    1 tsp cumin powder
    1 ⁄ 2 tsps fennel powder
    1 tsp coriander powder
    1 tsp fenugreek leaves powder
    1 ⁄ 2 tsps black pepper powder
    1 ⁄ 2 Juice of lemon
    1 tsp salt
    Grilled Vegetables :
    2 1 ⁄ 2 cm courgettes , cut lengthways into slices
    1 red bell pepper
    1 green bell pepper
    1 large 1 cm aubergine , sliced across into pieces
    1 bunch asparagus
    1 clove garlic , chopped
    1 small bunch fresh coriander leaves , chopped
    1 tbsp white wine vinegar
    4 tbsps extra virgin olive oil
    1 ⁄ 2 tsps freshly ground black pepper
    to taste salt
    Mint Yoghurt Chutney :
    1 ⁄ 2 inchs ginger , chopped
    2 cloves garlic , chopped
    1 ⁄ 2 cups fresh yogurt
    11 ⁄ 2 cups fresh mint leaves
    1 cup fresh coriander leaves
    1 small green chilli , chopped
    1 ⁄ 2 tsps cumin powder
    to taste Salt
    Garnish :
    Few fresh coriander leaves
    Fresh chopped red chilli
    Grilled lemon cheeks

    Steps

    1. COOKING METHOD** Mix all the spice marinade ingredients in a bowl to form a paste
    2. Place the lamb chops in the bowl and apply the marinade all over until fully coated
    3. Add oil to coat the chops, cover the bowl with a cling film and let it rest in the refrigerator for an hour or overnight
    4. Remove from fridge 30 minutes prior to cooking and let it stand at room temperature
    5. Heat the barbecue, put the whole peppers on it, and get them really black on all sides
    6. While still hot, put them in a bowl, cover with cling film and leave to cool
    7. Grill the sliced courgette, aubergine and asparagus for about a minute on each side or until nicely charred
    8. Transfer the vegetables to a clean tea towel in one layer
    9. Carefully peel the grilled peppers and rub off the black skin, then remove the stalk and pips and tear the peppers up into large strips
    10. Put all the vegetables into a large bowl
    11. Add the chopped garlic, coriander leaves, white wine vinegar, extra virgin olive oil, salt, pepper and toss everything well
    12. To make the mint chutney, place the yogurt in a bowl and beat it with a whisk until smooth
    13. Mix the cumin powder and salt with the yogurt
    14. Grind the mint leaves, coriander leaves, ginger, onion and green chili with little water in a blender to a smooth paste
    15. Mix the freshly ground green chutney with the yogurt till they become uniform and one in colour
    16. Finally, add the marinated chops to the pre-heated barbecue grill and sear for 2 minutes on each side
    17. Flip the chops and cook for another 3 minutes on each side for medium rare or grill to your liking
    18. Stack the lamb chops and grilled vegetables on a chopping board
    19. Garnish with coriander, chilli and serve with grilled lemon and mint chutney
    20. Dig in!

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