12 lean lamb chops, each weighing
about 100 g (4 oz) vegetable oil, for brushing
about 100 g (4 oz) vegetable oil, for brushing
Dry marinade
1 tablespoon finely chopped fresh root ginger, or 1 teaspoon ground ginger
2 cloves garlic, crushed (optional)
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons ground turmeric
salt and freshly ground black pepper
2 cloves garlic, crushed (optional)
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 teaspoons ground turmeric
salt and freshly ground black pepper
method
1. First make the dry marinade: mix the ginger and garlic, if using, in a shallow dish with all the spices and plenty of salt and pepper.
2. Place the lamb chops in the dish and turn them in the spice mixture to make sure each chop is well coated. Cover the dish and leave to marinate in a cool place for at least 3 hours.
3. To cook: place the chops on the oiled grid and barbecue for 10-15 minutes until cooked through, turning several times with tongs and a fork. Brush occasionally with oil during cooking.
2. Place the lamb chops in the dish and turn them in the spice mixture to make sure each chop is well coated. Cover the dish and leave to marinate in a cool place for at least 3 hours.
3. To cook: place the chops on the oiled grid and barbecue for 10-15 minutes until cooked through, turning several times with tongs and a fork. Brush occasionally with oil during cooking.
serving amount
serves 12
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