Serves 3 - 4
This easy to make recipe can be made with very few ingredients. You can also marinade vegetables such as Peppers and Red Onions in any remaining marinade and add them to the tray for the last 15 - 20 minutes of cooking for a delicious weeknight traybake.
Ingredients
- 10 Lamb Chops
- 2 tbsp Sunflower Oil
- 1 tbsp Plain Yoghurt
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 2 tbsp Roohts Steak Seasoning
- Salt
- 1/2 tsp Black Pepper Powder
- 1 Lemon, Juice only
Instructions
Let the Lamb Chops sit at room temperature for 30 minutes.
Pound the thickest part of the Chops to flatten slightly.
Combine Oil, Yoghurt, Ginger Paste, Garlic Paste, Steak Seasoning, Salt, Black Pepper and Lemon Juice in a bowl.
Coat the Lamb Chops with the Spice Mix and leave to marinade for 1 - 2 hours (or up to overnight).
Preheat oven temperature to 200 C/Gas Mark 6/390 F.
Place Lamb Chops on a rack set over an oven tray limed with foil.
Cook for 45 minutes to 1 hour flipping midway.
Place under the grill for 10 minutes or turn the oven up to 240 C/gas Mark 9/475 F.
Leave to rest for 10 minutes before serving.
Serve with a squeeze of Lemon Juice.
Variations
Add Roohts Tandoori Spice Mix instead for Tandoori Chops.
Serving Suggestion
Serve hot with Rice, Chapatti, Naan or Paratha.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the Microwave or on the stove.
Products used in this Recipe:
- Roohts Steak Seasoning
- Roohts Black Pepper Powder
- Roohts Salt
