Chargrilled lamb chops with mint and yoghurt
Power up the barbecue for your main meal of the day
SERVES
4
PEOPLE
PREP TIME
270
MINUTES
COOKING TIME
8
MINUTES
Ingredients
1 large lamb rack (with 8 bones)
150g natural yoghurt
1 tbsp old bay seasoning
1 garlic clove, minced
Handful mint, finely chopped
For the dip
100g hung yoghurt
Handful mint, finely sliced
Handful parsley, finely sliced
Zest and juice of half a lemon
1 garlic clove, minced
1 tsp old bay seasoning
Sea salt to taste
Olive oil, to garnish
Method
Start by marinading your lamb, cut the lamb rack down into individual chops and place in a bowl. Add the yoghurt, seasoning, garlic and mint and mix together, leave in the fridge for at least 4 hours but ideally overnight.
The following day, mix your dip. Bring the hung yoghurt, mint, parsley, zest and juice of a lemon and seasoning together and adjust with salt. Set aside for serving.
To cook the lamb chops, place a large chargrill on the heat and allow it to get smoking hot. Add the lamb chops and char on both sides, cook for 6 to 8mins until blackened on the outside and light pink on the inside. Season with more old bay and drizzle with olive oil.
Serve alongside the yoghurt dip with a charred lemon.
