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.