Punjabi Style Lamb Chops with Cucumber and Fennel Seed Pickle

This recipe is a bit of a labour of love but trust me its worth the time and effort. There’s something a little primal about picking up some meat off the bone and dispensing with the cutlery but once you’ve tried these little belters you’ll do them again and again.

Ingredients

Rack of Lamb (about 8 chops will feed 2 for a main course)

Greek Yoghurt

1 Lemon

Garam Masala

1 Inch Ginger

3 Cloves of Garlic

Cucumber

Coriander

1 tsp Tomato Puree

3 tbs Rice Wine Vinegar

Vegetable oil

For the Marinade

3 Cloves of Garlic

1 Inch of Ginger

Juice of 1/2 Lemon

2 tbs Vegetble oil

1 tsp Garam Masala

Salt and Pepper

Put all the ingredients in a blender and blitz until smooth.

1. Cut the rack of lamb in to individual chops and rub in the marinade, cover with clingfilm and leave in the fridge for 2 hours.

2. In a bowl mix 3 tbs of yoghurt, 1 tsp of tomato puree, 1/2 lemon, 1 tsp garam masala, salt and pepper and 1 tbs of vegetable oil.

3. Once the lamb has marinaded brush off the extra marinade then pour over the yoghurt and massage in to the meat and place back in the fridge for another couple of hours.

4. Using a potato peeler cut fine ribbons of cucumber but dont go in to the middle where the seeds are. Pour over the vinegar and scatter in a few fennel seeds. Make sure you toss the cucumber in the vinegar and give it a little scrunch in your hands. Pop in the fridge for 20 mins.

5. Once the chops are finished the second marinade heat the grill as hot as possible and cook for a couple of minutes each side. If you cant get that char with the grill place in a smoking hot pan and cook for the same time. Set aside and let rest for a few minutes while you mix a couple of tbs of yoghurt with a squeeze of lemon juice.

6. Arrange on the plate and drizzle over the yoghurt.

Enjoy!