Chilli ginger lamb chops

Method3 steps

1. 1

   Step 1: Peel and crush all four garlic cloves and peel and grate ginger (1 tbsp) to make the measured tablespoon. Blend the prepared garlic and ginger with all the lemon juice (1), olive oil (1), chilli powder and cumin (1 tsp), plus salt and black pepper to taste, until smooth. Coat both sides of all eight lamb chops with the complete paste.

   Uses 4 Cloves Crushed Garlic · 1 tbsp freshly grated root ginger · 1 tblsp Lemon Juice · 1 tblsp Olive Oil · 1/2 tsp Chili Powder · 1 tsp Cumin · 8 bone-in lamb chops · Salt for lamb marinade, to taste

2. 2

   Step 2: Cover and refrigerate the coated chops for a couple of hours, or overnight if convenient.

   Two-hour cold marination; overnight optional · 120 minUses All eight marinated chops

3. 3

   Step 3: Heat the barbecue until hot. Grill all the chops over the coals for about three minutes on each side, continuing as needed until the thickest meat reaches 63°C / 145°F. Rest the cooked chops for three minutes, then serve the four portions; the centres can remain pink and juicy at this cooked endpoint.

   Uses All eight cold marinated chops