How to Make Tasty Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney

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

You can cook Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney using 40 ingredients and 20 steps. Here is how you achieve it.

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

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