Recipe: Lamb Chops with Yoghurt and Orange
The original recipe can be found on the New Zealand Beef and Lamb Recipes website. Looks delicious!
- 6 Quality Mark lamb leg or shoulder chops, fully trimmed
For the Marinade
- 2 Tbsp oil
- 1 cup natural yoghurt
- 1 onion, peeled and chopped
- Grated rind and juice of 1 lemon
- 1 tsp ground cumin
- 1 tsp ground cardamom (optional)
- Salt and pepper to taste
- 6 large oranges
Combine marinade ingredients in a large dish. Marinate the lamb chops for 3-4 hours. Top and tail the oranges (leaving the skin on) and cut into thick slices, allowing 3 slices (1 orange) per person. Remove the chops from the marinade, drain and grill for 3-4 minutes per side on a lightly oiled medium-hot barbecue. Season with salt and pepper.
Barbecue the orange slices on the grill with the lamb for the last 3-4 minutes, or until heated through and golden. Serve with the lamb chops.