Lamb LegBluff Meat Supply
6 lamb chump chops, about 1,5 cm thick
350 ml (2 x 175 g tubs) plain low fat yoghurt
10 ml (2 tsp) ground cumin
15 ml (1 Tbsp) ground coriander
10 ml (2 tsp) medium curry powder
3 cloves garlic, crushed
10 ml (2 tsp) chopped fresh mint or 3 ml (1/2 tsp) dried
15 ml (1 Tbsp) fresh lemon juice
salt and freshly ground black pepper to taste
Marinade: Mix all ingredients together and pour over chops.
Cover and marinate in refrigerator for 4 – 6 hours, or overnight if preferred.
Remove lamb from marinade and place on grid over moderate coals or grill in a cast-iron pan for about 15 minutes until golden brown on both sides. Serve immediately.