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

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

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