Tandoori lamb chops with melon sambal
Prep Time 25 Min
Cook Time 10 Min
Ready in 35 Min
Serves 4
Ingredients
2 tablespoons tandoori paste
1/2 cup plain yoghurt
1/4 cup lemon juice
8 lamb loin chops
1/4 honeydew melon, finely diced
1/2 small red onion, finely diced
1/4 cup shredded coconut
1/4 cup shredded fresh mint leaves
1 small red chilli, finely chopped (optional)
Steamed basmati rice and fresh coriander sprigs, to serve
Method
1. Combine tandoori paste, 2 tablespoons yoghurt and 1 tablespoon lemon juice in a small bowl. Place chops in a shallow dish. Brush all over with tandoori mixture. Set aside for 10 minutes.
2. Meanwhile, combine remaining yoghurt and 1 tablespoon remaining lemon juice in a small bowl. Season with salt and pepper. Refrigerate until required.
3. Heat a greased barbecue hotplate or grill on medium-high heat. Add lamb chops. Cook for 3 to 4 minutes each side for medium, or until cooked to your liking.
4. Place melon, onion, coconut, mint, chilli, if using, and remaining lemon juice in a medium bowl. Toss to combine. Serve chops with melon sambal, lemon yoghurt, steamed rice and coriander.