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lincolnshire pasture

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.

07899 833157

Fantastic… really good

Well done!

Fabrice Uhryn,
Waterside Inn, Bray
(3 Michelin stars)

Amazing quality meat

We cooked it low and slow and the shoulder was really moist and tender. This lamb had a delicious sweet flavour and the fat was very good. An excellent piece of meat – faultless.

Nathan Outlaw,
Restaurant, Cornwall
(2 Star Michelin)

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