Aromatic Spicy Lamb Chops with Lemon-Herb Rice

4 People
155 min.
easy

Rajah’s not just for curries – there are so many ways you can use our powders to add irresistible aroma to your favourite dishes. A yoghurt marinade spiked with garlic, lemon juice and Rajah All-In-One Curry Powder helps tenderise these delectable lamb chops, which you can grill or braai. Serve with basmati rice flavoured with lemon zest and fresh coriander.

Ingredients

For the lamb:

250 ml (1 cup) full-fat yoghurt
the zest and juice of 1 lemon
30 ml (2 Tbsp) Rajah All-In-One Curry Powder
2 cloves garlic, peeled and minced
30 ml (2 Tbsp) finely chopped fresh coriander
salt and ground and black pepper, to taste
8 lamb chops

For the rice:

500 ml cooked basmati rice, warmed
the zest and juice of 1 lemon
a handful of chopped fresh coriander
salt and ground black pepper, to taste

To garnish:

fresh coriander

Cooking Method

First make the marinade. In a big bowl, mix together the yoghurt, lemon zest and juice, Rajah All-In-One Curry Powder, garlic and chopped coriander. Add a generous pinch of salt and pepper.
Add the lamb chops to the bowl and toss well to coat. Allow to marinate in the fridge for a minimum of two hours.
Cook your lamb chops over the fire, or in a griddle pan, until nicely charred and cooked to your liking.
Put the warm rice, lemon zest and juice, and chopped coriander into a bowl. Season to taste with salt and pepper and toss gently together.
Serve the lamb chops with the warm rice, garnished with extra coriander.