Indian · Dinner
Grilled Spiced Lamb Chops (High-Protein)
Bone-in lamb chops marinated in yogurt, garam masala and ginger-garlic paste, then grilled hot and fast for a charred crust and pink centre. A cooling mint-yogurt raita with chickpeas and lentils rounds out the plate, pushing protein and fibre well above a standard version.
$7
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
565Calories
51.2gProtein
31.8gFat
22.5gCarbs
6.1gSugar
8.5gFiber
1088mgSodium
262mgChol
12.4gSat Fat
889mgPotassium
205mgCalcium
6.2mgIron
2.2mcgVitamin B12
13mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat the lamb chops dry and score the fat lightly with a knife.
2
Marinate
Whisk greek yogurt, ginger-garlic paste, garam masala, chili powder and turmeric into a paste, coat chops fully, cover and chill 45 minutes.
3
Grill
Heat a grill pan to high and cook chops 3–4 minutes per side until charred and the internal temperature reads 135–140°F.
4
Rest
Allow chops to rest for 5 minutes before plating.
5
Plate
Arrange chops on a plate with chickpea-lentil yogurt raita topped with mint and cilantro, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g, bone-in lamb chops
- 1/2 cup120g full-fat greek yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 2 tsp2 tsp garam masala
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp ground turmeric
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp mustard oil
- 1 tsp1 tsp salt
- 1 cup170g, cooked chickpeas
- 2/3 cup130g, cooked lentil
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp cilantro
- 22 lemon wedge, for serving
