Tandoori Lamb Chops

Tandoori lamb chops are marinated in-store in yoghurt, ginger, garlic and tandoori spice. The yoghurt does real work: its acidity gently tenderises the meat while its fat carries the spice and helps it char rather than burn, giving that signature blackened edge. Around 25g protein per 100g cooked. Grill over high heat for 3 to 4 minutes a side, or roast at 220C for 12 to 15 minutes, until the edges catch, then rest for 5 minutes. Marinated fresh on the day, so the acidity has not had time to break the meat down and turn it mushy, the problem with pre-packed marinated lamb. Serve with naan, sliced onion and lemon. Bring to room temperature before cooking for an even char.