2tsp. cumin seeds, plus 15ml (1 level tbsp) each mustard and coriander seeds
1/2 tsp cayenne pepper
salt and ground black pepper
300ml (10 fl oz (½ pint)) Greek yogurt
4 lamb chops, about 175g (6oz) each
1 large ripe mango
1Tbsp. each chopped fresh parsley and mint
1Tbsp. lemon juice
lemon wedges to serve
Directions
Step 1
Finely chop the onion. Heat the oil in a small frying pan, add the onion and cook, stirring, for 7min or until soft. Add the seeds and cook for 1min. Allow to cool. Place the onion mixture in a shallow, non-metallic dish with the cayenne pepper, salt and pepper and 150ml (5fl oz) yogurt. Add the chops, coat in the mixture, then cover and marinate in the fridge for several hours or overnight.
Step 2
Peel and roughly chop the mango. Combine with the remaining yogurt, parsley, mint, lemon juice and seasoning.
Step 3
Secure each chop with a wooden cocktail stick and grill for 3-5min on each side. Serve with any pan juices, the mango salsa and lemon wedges.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
