Spicy Lamb Chops with Minty Yoghurt Sauce
Time to complete
40 minutes, plus 4 hours to marinade lamb
Serving size
2 as a main or 4 as part of a sharing meal
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What You Need
Ingredients
Preparation
MAKE THE LAMB
- In a small bowl, combine 1 tablespoon of the oil, the cumin, coriander, turmeric, chili powder, garlic, ginger, lemon juice, and 1 teaspoon salt. Rub lamb chops with paste and place in a bowl. Refrigerate covered for a minimum of 4 hours or up to overnight
MAKE THE YOGURT SAUCE
- Mix all ingredients together and season with salt and pepper. Refrigerate until ready to use.
COOK THE LAMB
- Heat a HexClad 30 CM Hybrid Pan over a medium-high heat and add remaining 2 tablespoons of the oil. Working in two batches, add the lamb chops in a single layer, cook until golden on each side and medium-rare, 2 to 3 minutes per side. Remove to a plate and let rest 5 minutes before serving.
MAKE THE POTATOES
- Bring a HexClad 4.7 Litre Casserole Dish full of water to a boil. Season generously with salt. Boil potatoes until tender, about TK minutes. Drain and let potatoes cool slightly.
- Heat the oil in a HexClad 25 CM Hybrid Pan over a medium heat. Add the mustard seeds and cook, stirring, until seeds begin to pop. Add the slightly cooled potatoes, ginger, and garlic. Cook, stirring occasionally, until potatoes are lightly golden, about 8 minutes. Remove from the heat and stir in the coriander, lemon juice, and garam masala.
- Arrange the lamb and potatoes on a serving dish, sprinkle with pomegranate seeds, and serve with yoghurt sauce.
