Ingredients:

• 6 – small lean lamb chops
• 2 tbsp – Yoghurt
• 3 tbsp – Lemon juice
• 1 tbsp – Tomato puree
• 2 tsp – coriander powder
• 2 tsp – garlic-ginger paste
• 1 tsp – Red Chilli powder
• Few drops of orange-red food colour (optional)
• 1 tsp – salt
• 2 tbsp – oil
• Lemon and Tomato wedges, chopped cilantro, sliced Onion and Lettuce leaves, as garnish

Method:

1. Trim off any fat from the meat, wash the chops and pat them dry.
2. Mix the tomato puree, yogurt, coriander powder, ginger-garlic paste, red-chilli powder, food colouring, salt, 1 tbsp oil and lemon juice.
3. Rub this mixture onto the meat and set aside to marinate for 2-3 hrs.
4. Pre-heat oven to 250 C/450 F.
5. Place the meat onto an oven proof baking dish and baste them with 1 tsp oil and cook in the oven for just 15 mins.
6. Lower the heat to 180 C/350 F and cook the meat further for 15-20 mins.
7. Once cooked, serve on a bed of lettuce leaves. Garnish with tomato, lemon wedges, chopped cilantro and sliced onion.

Recipe courtesy of Mearl Fernandes