Easiest Way to Prepare Appetizing Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney

Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney.

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Ingredients of Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney

1. Prepare 500 g of lamb shoulder chops.
2. You need 2 tbsps of oil.
3. Prepare marinade of : Spice.
4. You need 2 tbsps of yogurt.
5. You need 1 tsp of ginger garlic paste.
6. Prepare 1 tsp of red chilli powder.
7. You need 1 ⁄ 2 tsps of turmeric powder.
8. It's 1 tsp of garam masala powder.
9. It's 1 tsp of cumin powder.
10. It's 1 ⁄ 2 tsps of fennel powder.
11. You need 1 tsp of coriander powder.
12. Prepare 1 tsp of fenugreek leaves powder.
13. You need 1 ⁄ 2 tsps of black pepper powder.
14. It's 1 ⁄ 2 of lemon Juice of.
15. Prepare 1 tsp of salt.
16. Prepare of Grilled Vegetables :.
17. You need 2 1 ⁄ 2 cm of courgettes , cut lengthways into slices.
18. You need 1 of red bell pepper.
19. You need 1 of green bell pepper.
20. It's 1 large 1 cm of aubergine , sliced across into pieces.
21. You need 1 bunch of asparagus.
22. Prepare 1 clove of garlic , chopped.
23. It's 1 small bunch of coriander leaves fresh , chopped.
24. Prepare 1 tbsp of white wine vinegar.
25. Prepare 4 tbsps of extra virgin olive oil.
26. Prepare 1 ⁄ 2 tsps of black pepper freshly ground.
27. Prepare to taste of salt.
28. It's of Mint Yoghurt Chutney :.
29. You need 1 ⁄ 2 inchs of ginger , chopped.
30. Prepare 2 cloves of garlic , chopped.
31. You need 1 ⁄ 2 cups of yogurt fresh.
32. Prepare 11 ⁄ 2 cups of mint leaves fresh.
33. Prepare 1 cup of coriander leaves fresh.
34. It's 1 of green chilli small , chopped.
35. It's 1 ⁄ 2 tsps of cumin powder.
36. Prepare to taste of Salt.
37. Prepare of Garnish :.
38. It's of coriander leaves Few fresh.
39. Prepare of red chilli Fresh chopped.
40. It's of lemon Grilled cheeks.

Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney step by step

1. COOKING METHOD** Mix all the spice marinade ingredients in a bowl to form a paste.
2. Place the lamb chops in the bowl and apply the marinade all over until fully coated.
3. 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.
4. Remove from fridge 30 minutes prior to cooking and let it stand at room temperature.
5. Heat the barbecue, put the whole peppers on it, and get them really black on all sides.
6. While still hot, put them in a bowl, cover with cling film and leave to cool.
7. Grill the sliced courgette, aubergine and asparagus for about a minute on each side or until nicely charred.
8. Transfer the vegetables to a clean tea towel in one layer.
9. 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.
10. Put all the vegetables into a large bowl.
11. Add the chopped garlic, coriander leaves, white wine vinegar, extra virgin olive oil, salt, pepper and toss everything well.
12. To make the mint chutney, place the yogurt in a bowl and beat it with a whisk until smooth.
13. Mix the cumin powder and salt with the yogurt.
14. Grind the mint leaves, coriander leaves, ginger, onion and green chili with little water in a blender to a smooth paste.
15. Mix the freshly ground green chutney with the yogurt till they become uniform and one in colour.
16. Finally, add the marinated chops to the pre-heated barbecue grill and sear for 2 minutes on each side.
17. Flip the chops and cook for another 3 minutes on each side for medium rare or grill to your liking.
18. Stack the lamb chops and grilled vegetables on a chopping board.
19. Garnish with coriander, chilli and serve with grilled lemon and mint chutney.
20. Dig in!.

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