PUNJABI DISHES: Tandoori Masala Spring Lamb Chops

Tandoori Masala Spring Lamb Chops   

Ingredients :  Spring lamb chops – 6 (small, lean)  Yoghurt – 2 tbsp  Tomato puree – 1 tbsp  Ground coriander – 2 tsp  Ginger paste – 1 tsp  Oil – 1 tbsp, plus extra for brushing  Garlic paste – 1 tsp  Chili powder – 1 tsp   Red food color (optional) – few drops  Salt to taste  Lemon juice – 3 tbsp  

For garnishing:  Lettuce leaves (optional)   Lime wedges  Onion (sliced) – 1 (small)  Fresh coriander 

Method : 

1. Rinse the chops and pat dry. Trim off all excess fat. 
2. In a bowl, mix together the yoghurt, tomato puree, ground coriander, ginger and garlic, chili powder, food coloring (if using), salt, oil and lemon juice. 
3. Rub the spice mixture over the lamb chops using your hands and leave the chops to marinate in a cool place for at least 3 hours.    
4. Preheat the oven to 240° Celsius/475° Fahrenheit/Gas 9. Place the marinated chops in an ovenproof dish. 
5. Using a brush, oil the chops with about 1 tsp oil and cook in the oven for 15 minutes. Lower the heat to 180° C / 350° F / Gas 4 and cook for a further 10-15 minutes. 
6. Check that the chops are cooked and serve immediately on a bed of lettuce leaves if so wished and garnish with lime wedges, sliced onion and fresh coriander.