Ingredients

• 6 - small lean lamb chops
• 2 tbsp - yoghurt
• 3 tbsp - lemon juice
• 1 tbsp - tomato puree
• 2 tsp - coriander powder
• 2 tsp - garlic-ginger paste
• 1 tsp - red chilli powder
• Few drops of orange-red food colour (optional)
• 1 tsp - salt
• 2 tbsp - oil
• Lemon and tomato wedges, chopped cilantro, sliced onion and lettuce leaves, as garnish

How to Make Tandoori Masala Lamb Chops

• Trim off any fat from the meat, wash the chops and pat them dry.
• Mix the tomato puree, yogurt, coriander powder, ginger-garlic paste, red-chilli powder, food colouring, salt, 1 tbsp oil and lemon juice.
• Rub this mixture onto the meat and set aside to marinate for 2-3 hrs.
• Pre-heat oven to 250 C/450 F.
• Place the meat onto an oven proof baking dish and baste them with 1 tsp oil and cook in the oven for just 15 mins.
• Lower the heat to 180 C/350 F and cook the meat further for 15-20 mins.
• Once cooked, serve on a bed of lettuce leaves. Garnish with tomato, lemon wedges, chopped cilantro and sliced onion.