A very simple, but very flavourful way to serve lamb; the chutney is a must! You could serve with grilled naan and a cooling Indian Tomato and Cucumber Salad. Making kebabs using lamb sirloin would also be wonderful!
Makes 2 – 3 Servings
Make the Lamb:
6 double loin lamb chops or rib chops
2 ½ Tbsp. tandoori paste, Patak’s is my brand of choice
2 ½ Tbsp. plain yogurt
Combine the tandoori paste &andyogurt in a large glass dish; mix to combine; add the lamb turning to coat with the marinade. Cover, refrigerate the lamb for 4 hours or overnight; turning occasionally. Remove from the fridge 1 hour before cooking.
Make The Chutney:
½ cup fresh mint leaves, packed (I tend to use less as I don’t care for too much mint)
1 ½ green onions, thinly sliced
½ small fresh green Serrano chili, seeds removed, flesh coarsely chopped
½ garlic clove, minced
2 Tbsp. fresh lime juice
1 Tbsp. vegetable oil
1 Tbsp. water
1 ½ tsp. granulated sugar
¼ tsp. ground cumin
¼ tsp. salt
Place all the ingredients into the bowl of a food processor, pulse until well combined; transfer to a serving bowl; cover, refrigerate until needed.
Start the barbecue, using hardwood charcoal, or a gas barbecue on medium-high heat. Lightly oil the grill. Grill the lamb 3 – 4 minutes per side, or until medium to medium-rare. Remove to a serving platter; stir the chutney, serve with the lamb.