Tikka Lamb Loin Chops
Serve these Indian-style lamb chops with mango chutney, steamed rice and a green salad. Recipe courtesy of the Meat and Livestock Australia.
8 to 12 Australian Lamb Loin chops
2 tablespoons tikka paste*
2 tablespoons plain yogurt
Juice of 1 lemon
- Place lamb loin chops in combined tikka paste, yogurt and juice. Refrigerate for 30 minutes.
- Place chops on a preheated grill, hotplate or barbecue. Cook for 1 minute on each side. Reduce heat to medium and continue cooking for 6 to 8 minutes or until done.
- Remove chops from hot plate/grill and wrap loosely in foil. Allow to rest for 5 minutes before serving.
Makes 4 servings.
*A traditional Indian seasoning paste.
Recipe and photograph courtesy of the Meat and Livestock Australia.