INGREDIENTS 6 lamb chops
2/3 cup plain yogurt
2 garlic cloves ( chopped)
1 tsp. grated ginger
1/4 tsp. coriander seeds ( crushed)
salt and pepper to taste
1 tbs. olive oil
( extra amount of oil for brushing)
1 tbs. of orange juice
1 tsp. walnut oil
3 tbs. fresh chopped mint
DIRECTIONS
Place chops in a large non-metallic low dish
Mix half the yogurt, garlic, ginger, coriander together in a measuring cup and season to taste with salt and pepper
Spoon mixture on chops turning to coat and cover with plastic wrap and let marinate for 3-4 hours
turning occasionally. The remaining ingredients of this mixture should be kept separate from the uncooked meat to be later used as part of the sauce. Pre-heat the barbeque and place remaining yogurt, olive oil, orange juice, walnut oil, and mint into a small bowl and combine together. Season to taste and set aside in the refrigerator until ready to serve.
Drain the chops, scraping off the marinade and brush with olive oil.
Over medium hot coals place the chops and allow to cook 5 to 7 mins. per each side.
Serve immediately with refrigerated remaining mixture and fresh mint.
*** Alternate option for cooking****
Grill pan or skillet can be used just making sure to brush with oil and pre-heat before adding chops
Cooking time may be increased slightly and notice that the chops are cooked to your preference.
