Spicy Lamb Chops With Masala Yoghurt Potatoes

A delicately-spicy recipe. Prepare ahead ready for a quick meal…


Serves 4

  • 4 Lamb chops
  • 6 tsp thick creamy yoghurt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • juice of 1/2 lemon
  • salt, black pepper

for the potatoes

  • 500g potatoes sliced 1cm thick
  • 15g butter
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 125ml thick creamy yoghurt
  • 1 tbsp finely chopped mint or coriander

Cooking instructions
Combine the lamb, yoghurt, spices and lemon. Turn the lamb to coat evenly. Cover and refrigerate for 2 hours or overnight. Boil the potatoes until part tender, around 5 minutes. Melt the butter in a large frying pan over a medium heat.

Add the potatoes and spices and cook until nuttily fragrant, around 5 minutes. Add the yoghurt, reduce the heat and cook until the potatoes are tender, around 10 minutes.

Season to taste and stir in the fresh herbs.

Meanwhile grill the lamb for 5 minutes per side.

Season and serve at once with the spiced potatoes.

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