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Lamb Chops with Yogurt and Oranges
Ingredients
6 lamb forequarter/shoulder or leg chops, fully trimmed
For the Marinade
2 Tbsp oil
1 cup natural yoghurt
1 onion, peeled and chopped
Grated rind and juice of 1 lemon
1 tsp ground cumin
1 tsp ground cardamom (optional)
Salt and pepper to taste
6 large oranges
Method
Combine marinade ingredients in a large dish. Marinate the lamb chops for 3-4 hours. Top and tail the oranges (leaving the skin on) and cut into thick slices, allowing 3 slices (1 orange) per person. Remove the chops from the marinade, drain and grill for 3-4 minutes per side on a lightly oiled medium-hot barbecue. Season with salt and pepper.
Barbecue the orange slices on the grill with the lamb for the last 3-4 minutes, or until heated through and golden. Serve with the lamb chops.
Serves 6
Source NZ Beef & Lamb |
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