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Alright, don’t linger, let’s approach this guest post ~ spicy bbq lamb chops with grilled veggies & mint yogurt chutney menu with 40 elements which are absolutely easy to obtain, and we have to process them at the very least through 20 measures. You should invest a while on this, so the resulting food could be perfect.

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

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

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

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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