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We hope you got benefit from reading it, now let’s go back to guest post ~ spicy bbq lamb chops with grilled veggies & mint yogurt chutney recipe. 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 do it.

The ingredients needed to cook Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney:

1. You need 500 g lamb shoulder chops
2. Use 2 tbsps oil
3. Get marinade : Spice
4. Prepare 2 tbsps yogurt
5. Provide 1 tsp ginger garlic paste
6. Get 1 tsp red chilli powder
7. Take 1 ⁄ 2 tsps turmeric powder
8. Use 1 tsp garam masala powder
9. Take 1 tsp cumin powder
10. Prepare 1 ⁄ 2 tsps fennel powder
11. Prepare 1 tsp coriander powder
12. You need 1 tsp fenugreek leaves powder
13. Use 1 ⁄ 2 tsps black pepper powder
14. Use 1 ⁄ 2 lemon Juice of
15. Get 1 tsp salt
16. Provide Grilled Vegetables :
17. Use 2 1 ⁄ 2 cm courgettes , cut lengthways into slices
18. Provide 1 red bell pepper
19. Get 1 green bell pepper
20. Take 1 large 1 cm aubergine , sliced across into pieces
21. Take 1 bunch asparagus
22. You need 1 clove garlic , chopped
23. Use 1 small bunch coriander leaves fresh , chopped
24. Provide 1 tbsp white wine vinegar
25. Prepare 4 tbsps extra virgin olive oil
26. Use 1 ⁄ 2 tsps black pepper freshly ground
27. Provide to taste salt
28. Use Mint Yoghurt Chutney :
29. Prepare 1 ⁄ 2 inchs ginger , chopped
30. Prepare 2 cloves garlic , chopped
31. Provide 1 ⁄ 2 cups yogurt fresh
32. You need 11 ⁄ 2 cups mint leaves fresh
33. Take 1 cup coriander leaves fresh
34. Use 1 green chilli small , chopped
35. You need 1 ⁄ 2 tsps cumin powder
36. You need to taste Salt
37. You need Garnish :
38. Provide coriander leaves Few fresh
39. Take red chilli Fresh chopped
40. Take lemon Grilled cheeks

Instructions to make Guest Post ~ Spicy BBQ Lamb Chops with Grilled Veggies & Mint Yogurt Chutney:

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!

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