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Spiced lamb with coconut, mint and lime sambal

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.

You'll need

200 gm Greek-style yoghurt, plus extra to serve 4 garlic cloves, coarsely chopped 1 tbsp each garam masala and cumin 2 tsp turmeric 10 gm (2cm piece) ginger, grated Juice and finely grated rind of 1 lemon 6 double lamb chops (about 300gm each) To serve: naan bread   Coconut, mint and lime sambal 40 gm fresh coconut, grated or thinly sliced on a mandolin 1 cup coarsely chopped mint 1 long green chilli, finely chopped Juice of 1 lime


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2014

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