29 Exotic Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney delicious and handy!

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Provide lamb shoulder chops.
You need oil.
Use : Spice.
You need yogurt.
Provide ginger garlic paste.
Use red chilli powder.
Prepare turmeric powder.
Use garam masala powder.
Provide cumin powder.
Provide fennel powder.
You need coriander powder.
Provide fenugreek leaves powder.
Prepare black pepper powder.
Provide lemon Juice of.
Prepare salt.
You need to prepare Grilled Vegetables :.
You need to prepare courgettes , cut lengthways into slices.
You need to prepare red bell pepper.
Prepare green bell pepper.
Use aubergine , sliced across into pieces.
Use asparagus.
Prepare garlic , chopped.
Use coriander leaves fresh , chopped.
Provide white wine vinegar.
Prepare extra virgin olive oil.
You need black pepper freshly ground.
You need to prepare salt.
Use Mint Yoghurt Chutney :.
You need ginger , chopped.
Use garlic , chopped.
Provide yogurt fresh.
Provide mint leaves fresh.
Provide coriander leaves fresh.
Provide green chilli small , chopped.
Use cumin powder.
You need to prepare Salt.
Provide Garnish :.
You need to prepare coriander leaves Few fresh.
You need to prepare red chilli Fresh chopped.
You need lemon Grilled cheeks.

Short Tips:

COOKING METHOD** Mix all the spice marinade ingredients in a bowl to form a paste.
Place the lamb chops in the bowl and apply the marinade all over until fully coated.
Add oil to coat the chops, cover the bowl with a cling film and let it rest in the refrigerator for an hour or overnight.
Remove from fridge 30 minutes prior to cooking and let it stand at room temperature.
Heat the barbecue, put the whole peppers on it, and get them really black on all sides.
While still hot, put them in a bowl, cover with cling film and leave to cool.
Grill the sliced courgette, aubergine and asparagus for about a minute on each side or until nicely charred.
Transfer the vegetables to a clean tea towel in one layer.
Carefully peel the grilled peppers and rub off the black skin, then remove the stalk and pips and tear the peppers up into large strips.
Put all the vegetables into a large bowl.
Add the chopped garlic, coriander leaves, white wine vinegar, extra virgin olive oil, salt, pepper and toss everything well.
To make the mint chutney, place the yogurt in a bowl and beat it with a whisk until smooth.
Mix the cumin powder and salt with the yogurt.
Grind the mint leaves, coriander leaves, ginger, onion and green chili with little water in a blender to a smooth paste.
Mix the freshly ground green chutney with the yogurt till they become uniform and one in colour.
Finally, add the marinated chops to the pre-heated barbecue grill and sear for 2 minutes on each side.
Flip the chops and cook for another 3 minutes on each side for medium rare or grill to your liking.
Stack the lamb chops and grilled vegetables on a chopping board.
Garnish with coriander, chilli and serve with grilled lemon and mint chutney.
Dig in!.

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