Bangor Mail - - The Food Focus -


8 Welsh lamb chops (loin, chump or cut­lets)

For the mari­nade

150g nat­u­ral yo­ghurt 4 gar­lic cloves, crushed 2.5cm fresh ginger, grated

1tbsp pa­prika

1tbsp ground cumin 2tsp garam masala 1tsp mild chilli pow­der 1 lemon, rind and juice (keep rind for salad)

For the tomato salad

2 large toma­toes, finely diced

½ cu­cum­ber, finely diced

1 red onion, finely diced Hand­ful chopped mint Lemon rind

For the yo­ghurt dip

A small car­ton of nat­u­ral yo­ghurt A hand­ful of chopped mint

1 lime, zested and juice of ½ lime

1tbsp sweet chilli sauce


1. In a large bowl, mix all the in­gre­di­ents for the mari­nade, stir­ring well. Add the chops and coat thor­oughly. Cover and leave in fridge for at least 2-4 hours.

2. Re­move the chops from the fridge 30 min­utes prior to cook­ing.

3. Make the salad by mix­ing all the in­gre­di­ents to­gether and put in serv­ing bowl.

4. To make the dip, just stir all the in­gre­di­ents to­gether and place in small dish.

5. The Welsh lamb chops can be cooked in the oven, pan fried or grilled – ide­ally on a grid­dle pan or on the bar­be­cue. To cook, scrape a lit­tle of the mari­nade off the chops, lightly oil your pan or grill tray and cook for ap­prox­i­mately 5 – 6 min­utes each side de­pend­ing on their thick­ness and how you like your Welsh lamb cooked.

6. Rest for five min­utes and serve with the salad, dip and warmed flat­breads.

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