Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney
Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, guest post ~ spicy bbq lamb chops with grilled veggies & mint yogurt chutney. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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To begin with this recipe, we have to prepare a few components. You can have guest post ~ spicy bbq lamb chops with grilled veggies & mint yogurt chutney using 40 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney:
  1. Prepare 500 g lamb shoulder chops
  2. Make ready 2 tbsps oil
  3. Prepare marinade : Spice
  4. Prepare 2 tbsps yogurt
  5. Get 1 tsp ginger garlic paste
  6. Make ready 1 tsp red chilli powder
  7. Make ready 1 ⁄ 2 tsps turmeric powder
  8. Get 1 tsp garam masala powder
  9. Make ready 1 tsp cumin powder
  10. Make ready 1 ⁄ 2 tsps fennel powder
  11. Get 1 tsp coriander powder
  12. Prepare 1 tsp fenugreek leaves powder
  13. Take 1 ⁄ 2 tsps black pepper powder
  14. Take 1 ⁄ 2 lemon Juice of
  15. Get 1 tsp salt
  16. Take Grilled Vegetables :
  17. Get 2 1 ⁄ 2 cm courgettes , cut lengthways into slices
  18. Make ready 1 red bell pepper
  19. Take 1 green bell pepper
  20. Take 1 large 1 cm aubergine , sliced across into pieces
  21. Take 1 bunch asparagus
  22. Prepare 1 clove garlic , chopped
  23. Prepare 1 small bunch coriander leaves fresh , chopped
  24. Make ready 1 tbsp white wine vinegar
  25. Prepare 4 tbsps extra virgin olive oil
  26. Get 1 ⁄ 2 tsps black pepper freshly ground
  27. Get to taste salt
  28. Make ready Mint Yoghurt Chutney :
  29. Make ready 1 ⁄ 2 inchs ginger , chopped
  30. Prepare 2 cloves garlic , chopped
  31. Get 1 ⁄ 2 cups yogurt fresh
  32. Take 11 ⁄ 2 cups mint leaves fresh
  33. Take 1 cup coriander leaves fresh
  34. Prepare 1 green chilli small , chopped
  35. Make ready 1 ⁄ 2 tsps cumin powder
  36. Get to taste Salt
  37. Take Garnish :
  38. Take coriander leaves Few fresh
  39. Make ready red chilli Fresh chopped
  40. Take lemon Grilled cheeks
Instructions to make Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney:
  1. COOKING METHOD** Mix all the spice marinade ingredients in a bowl to form a paste
  2. Place the lamb chops in the bowl and apply the marinade all over until fully coated
  3. Add oil to coat the chops, cover the bowl with a cling film and let it rest in the refrigerator for an hour or overnight
  4. Remove from fridge 30 minutes prior to cooking and let it stand at room temperature
  5. Heat the barbecue, put the whole peppers on it, and get them really black on all sides
  6. While still hot, put them in a bowl, cover with cling film and leave to cool
  7. Grill the sliced courgette, aubergine and asparagus for about a minute on each side or until nicely charred
  8. Transfer the vegetables to a clean tea towel in one layer
  9. Carefully peel the grilled peppers and rub off the black skin, then remove the stalk and pips and tear the peppers up into large strips
  10. Put all the vegetables into a large bowl
  11. Add the chopped garlic, coriander leaves, white wine vinegar, extra virgin olive oil, salt, pepper and toss everything well
  12. To make the mint chutney, place the yogurt in a bowl and beat it with a whisk until smooth
  13. Mix the cumin powder and salt with the yogurt
  14. Grind the mint leaves, coriander leaves, ginger, onion and green chili with little water in a blender to a smooth paste
  15. Mix the freshly ground green chutney with the yogurt till they become uniform and one in colour
  16. Finally, add the marinated chops to the pre-heated barbecue grill and sear for 2 minutes on each side
  17. Flip the chops and cook for another 3 minutes on each side for medium rare or grill to your liking
  18. Stack the lamb chops and grilled vegetables on a chopping board
  19. Garnish with coriander, chilli and serve with grilled lemon and mint chutney
  20. Dig in!

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