Lamb Chump Chops with Yoghurt and Mint
Recipe taken from Nigel Slater's Fast Food
4 chump chops, 2cm thick, weighing 400g in total
6 tbsps thick, natural plain yoghurt
2 plump cloves of garlic, peeled
a small handful of fresh mint leaves
1 tsp each of ground cumin and ground coriander
1/2 tsp cayenne pepper
1/2 tsp each of salt and freshly ground black pepper
- Mix all the ingredients except the lamb in the blender or by hand.
- Heat the grill to very hot.
- Slather the spiced yoghurt over both sides of the lamb and grill till firm and slightly charred at the edges. The lamb should be pink in the middle, about 4 minutes on each side.
- Serve with a cucumber salad dressed with white wine vinegar and chopped fresh dill; fragrant brown basmati rice; grilled potatoes.