Spiced lamb chops with grilled peaches and honey
This dish is inspired by tandoori lamb chops from Pakistan and the Punjab regions. The lamb is marinated in a spiced yoghurt and barbecued for a deeply caramelised crust that has earthy, tangy and spicy notes, with a blushing pink centre. Served with grilled peaches, a honey glaze to brush over at the end of cooking and a mint yoghurt.
Ingredients
Metric
Imperial
- 12 lamb chops, excess fat trimmed
- 3 peaches, halved and stones removed
- vegetable oil, for brushing
- coriander leaves, finely chopped, to garnish
- 1 lemon, zested, to garnish
- wild rocket leaves, to garnish
- lemon wedges, to serve
MARINADE
- 450g of natural yoghurt
- 2 garlic cloves, finely grated
- 5cm of ginger, finely grated
- 1 lemon, juiced
- 1 tbsp of vegetable oil
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tbsp of tandoori masala, (dry)
- 1 tbsp of Kasoori methi, (dried fenugreek leaves)
HONEY GLAZE
- 125g of honey
- 35g of brown sugar
- 1/2 lemon, juiced
- 1 tbsp of unsalted butter
- 1 tbsp of cornflour
- 1 tsp Dijon mustard
- 1 pinch of cayenne pepper
- 1 pinch of smoked paprika
MINT YOGHURT
- 200g of Greek yoghurt
- 1/2 bunch of mint, picked and finely chopped
- 2 garlic cloves, finely grated
Equipment
- Charcoal barbecue with lid
- Temperature probe
Method
To make the yoghurt marinade, combine all of the ingredients in a large bowl. Add the lamb chops and toss to coat all over, then leave to marinate for 1 hour, or ideally overnight
- 450g of natural yoghurt
- 2 garlic cloves, finely grated
- 5cm of ginger, finely grated
- 1 lemon, juiced
- 1 tbsp of vegetable oil
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tbsp of tandoori masala, (dry)
- 1 tbsp of Kasoori methi, (dried fenugreek leaves)
- 12 lamb chops, excess fat trimmed
On the day you want to cook, whisk together all of the honey glaze ingredients in a saucepan, then bring to a simmer and cook until thickened and reduced, around 15-20 minutes. Keep warm. Alternatively you can do this on the medium part of the barbecue, if you have it lit, in an ovenproof saucepan or skillet
- 125g of honey
- 35g of brown sugar
- 1/2 lemon, juiced
- 1 tbsp of unsalted butter
- 1 tbsp of cornflour
- 1 tsp Dijon mustard
- 1 pinch of cayenne pepper
- 1 pinch of smoked paprika
For the mint yoghurt, mix all of the ingredients together, then taste and season with salt and pepper as needed
- 200g of Greek yoghurt
- 1/2 bunch of mint, picked and finely chopped
- 2 garlic cloves, finely grated
Light a barbecue for direct cooking
Once hot, brush the peaches with oil, season with salt and pepper and char on the grill with the lid on and vents open. Once you have achieved a good colour and the peaches are releasing some juice, remove and keep warm
- 3 peaches, halved and stones removed
- vegetable oil, for brushing
Remove the lamb from the marinade, removing the excess, then place onto the hot grill and cook with the lid on and vents open for around 3 minutes on each side until the internal temperature has reached around 57-60°C – cooking with the lid down helps to prevent flare ups, which is more likely to happen when cooking fatty proteins like lamb
Remove the chops from the grill and leave to rest for 5 minutes on a tray, drizzling over most of the honey glaze, reserving a small portion for serving
To serve, spoon the mint yoghurt over the base of a platter and top with the lamb chops and peaches. Drizzle over the remaining honey glaze, top with the coriander, lemon zest and rocket and serve with lemon wedges
- coriander leaves, finely chopped, to garnish
- 1 lemon, zested, to garnish
- wild rocket leaves, to garnish
- lemon wedges, to serve
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