BBQ yogurt-marinated lamb chops

Course Main Dish
Cuisine Modern Australian
Servings 4


  • 1 tsp heapedcumin seeds
  • 1 tsp heapedcoriander seeds
  • 1 garlic clove crushed with a little salt
  • 2 tbsp yogurt
  • pinch A bigof chilli flakes
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • Juice of 1/2 lemon and wedges, to serve
  • 8 lamb chops loin or cutlets
  • Handful of coriander leaves to serve


  • Place the cumin and coriander seeds in a mortar and grind with a pestle to a coarse powder. Transfer to a bowl and stir in the garlic, yogurt, chilli, paprika, oil and lemon juice. Add the lamb chops and rub in the marinade.
  • Marinate in the fridge for at least two hours.
  • Heat a griddle pan or barbecue until medium-hot.
  • Season the lamb with a little salt and grill for 2-3 minutes on each side until char marks appear, but still pink inside.
  • Leave to rest for a couple of minutes before serving.
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