Ingredients
- 6 x PGI certified Welsh Lamb Loin Chops
- Juice of ½ lemon
- 1 tablespoon garam masala
- 1 tablespoon minced garlic and ginger
- 1 teaspoon each of ground coriander, cumin, turmeric and chilli flakes
- 2 tablespoons Greek yoghurt
Bombay Potatoes
- 2-3 potatoes
- Drizzle of rapeseed oil
- ½ tablespoon each of ground coriander and turmeric
- 1 teaspoon mustard seeds
- 1 tablespoon chopped coriander stalks
Onion Bhajis
- 2 onions
- 1 red chilli
- 1 teaspoon each of coriander, cumin, turmeric, garam masala and chilli flakes
- 1 tablespoon plain flour
- Water
Mint Yoghurt Dip
- Handful each of fresh mint and coriander leaves
- 2 green chillis
- Juice of ½ lemon
- 4 tablespoons Greek yoghurt
Spiced Rice
- 150g basmati rice
- ½ teaspoon each of cumin, turmeric and chilli powder
40
Cooking Time
60
Prep Time
4
Serves
- Mix the marinade ingredients, coat the lamb chops and set aside for at least 1 hour.
- Peel and chunk the potatoes, par boil for 10 minutes and then add to baking tray with the oil and spices, bake until crisp – around 30 minutes.
- Wash and drain rice, add to a pan of boiling water, add spices and cook for 10 minutes. Once cooked, leave with the lid on to steam.
- Finely slice the onions and add to a bowl with spices, flour and water. Mix well.
- Fry the bhajis in oil until crisp on both sides.
- Grill your lamb on a high heat until charred, keep turning until cooked through.
- Serve up the feast and garnish with pomegranate seed, fresh coriander and a squeeze of lemon.
