Double lamb chops, also known as Barnsley or saddle chops, may
need to be ordered ahead from your butcher. If they're unavailable,
substitute regular lamb chops and adjust the cooking time.
200 gmGreek-style yoghurt, plus extra to serve4garlic cloves, coarsely chopped1 tbsp eachgaram masala and cumin2 tspturmeric10 gm (2cm piece)ginger, gratedJuiceand finely grated rind of 1 lemon6double lamb chops (about 300gm each)To serve:naan breadCoconut, mint and lime sambal40 gmfresh coconut, grated or thinly sliced on a mandolin1 cupcoarsely chopped mint1long green chilli, finely choppedJuiceof 1 lime
Heat a large char-grill pan or barbecue to medium-high heat. Combine yoghurt, garlic, spices, ginger and lemon juice and rind in a non-reactive container, season to taste and stir to combine. Add lamb chops, turn to coat, then grill lamb, turning once, until cooked through (8-10 minutes). Set aside to rest for 10 minutes.
Meanwhile, for coconut, mint and lime sambal, combine ingredients in a bowl and season to taste. Serve with lamb chops, naan and Greek-style yoghurt on the side.