A simple, summery and spicy dish that'll make you forget about any overcooked lamb chops you've ever had before. Pairs perfectly with sunshine and Inch’s Cider.
Unlock this recipe
Start Your Free TrialUnlock Mob Premium
Serves
4
For The Marinade
Yoghurt
Garam Masala
Ginger
Garlic
Lemon
Lamb Chop
For The Salsa
Red Onion
Tomato
Cucumber
Chickpea
Chilli Powder
Green Chilli
Lemon
Mint
Flatbread
Olive Oil
Salt
Black Pepper
Serves
4
For The Marinade
Yoghurt
Garam Masala
Ginger
Garlic
Lemon
Lamb Chop
For The Salsa
Red Onion
Tomato
Cucumber
Chickpea
Chilli Powder
Green Chilli
Lemon
Mint
Flatbread
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add 2/3 of the yoghurt to a bowl and tip in the garam masala. Finely grate in the ginger and 2/3 of the garlic cloves. Add the juice of half a lemon, a big pinch of salt and a good glug of oil. Season the lamb thoroughly with salt and pepper and chuck into the yoghurt mix. Cover and place in the fridge to marinade for at least 30 mins up to overnight.
Step 2.
Finely grate the rest of your garlic into the remaining yoghurt, season to taste and set aside. Thinly slice the red onions, dice the tomatoes, cut the cucumber into bitesize chunks, and drain the chickpeas.
Step 3.
Preheat the grill to high. Slide half of your chillies under there with a little oil and cook until charred. Pull from the pan and finely chop into a paste. Add to a bowl with a few tbsp of oil and mix to create a gnarly chilli oil.
Step 4.
Pull the lamb chops out the marinade, leaving a little on the chops. Cook in the pan over medium-high heat for 4 mins on each side until medium. Pull out and rest on a tray.
Step 5.
Tip the onions, cucumber, tomatoes and chickpeas into a bowl and season with salt and pepper. Add a little olive oil and a few mint leaves. Add the juice from half your lemons and set aside.
Step 6.
Add ¾ of the remaining mint to a food processor. Add 4 tbsp of oil, the remaining half of the chillies finely chopped (seeds too if you like it hot) and the juice from your remaining lemon and just a dash of olive oil. Whizz into a smooth green salsa and season to taste. Set aside.
Step 7.
Heat the flatbreads according to the pack instructions.
Step 8.
Set the bread onto a large platter and tip on the chopped salad. Top with the charred gnarly lamb chops. Finish with the mint chilli salsa, chilli oil, garlic yoghurt, and serve with lemon wedges.
Unlock Mob Premium
Did you like this recipe?
Be the first to leave a note
Hear from our customers
Mob Premium? It's like having a VIP pass to the coolest kitchen party online. Top chefs, killer recipes, and endless inspiration—all in one place.
Caitlin P
The most helpful recipe inspiration food-loving site to use day to day- often use recipes to cook for friends and they tell me how good it was- I don’t take the credit, credit is due to Mob!
Lucy P
Mob is the perfect source of inspiration for when I don’t know what to make – I can browse the site, pick something I like the look of, and have it on the table really easily.
Sonia M
Mob has a massive range of recipes that are guaranteed to hit every time. I can literally just pick something at random and know that it’ll be absolutely delicious.
Dylan F
Lots of recipes and great food content are uploaded all the time. Easy to make collections of recipe ideas. Really good search tool.
Georgia W
I would recommend Mob to my friends as it's an easy way to access fun recipes that suit every diet and lifestyle. They're recipes that you can 100% trust.
Reine F
Essential - health is wealth and life is too short to be eating boring meals.
Jazmyn C
Mob is my go-to when I don't know what to cook. The recipes are surprisingly simple and always get a great response. Thank you!
Tom W