Lamb has a stronger flavour than beef or pork, which makes it a good partner for bold marinades and sauces. Here, we take the meat in an Indian direction, using spices that pack a lot of pizzazz. It’s easy to modify the sauce to your liking and convenience. For example, if you don’t have garam masala, a blend of roasted and ground spices, use a little curry powder instead.
In a small bowl, whisk together all the sauce ingredients. Cover and refrigerate until 30 minutes before serving. (The sauce can be made up to 8 hours in advance).
In a separate small bowl, whisk together all the marinade ingredients. Place the lamb chops in a large glass baking dish, pour the marinade over them and turn the chops to coat evenly. Cover and refrigerate for at least 2 hours or up to 4 hours. Allow the chops to stand at room temperature for 15–30 minutes before barbecuing.
Prepare the barbecue for direct cooking over medium heat (180 to 230°C).
Brush the cooking grills clean. Remove the chops from the dish and discard the marinade. Grill over direct medium heat, with the lid closed, until cooked to your desired doneness (8–10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3–5 minutes.
Brush the cooking grills clean. Remove the chops from the dish and discard the marinade. Grill over medium heat, with the lid closed, until cooked to your desired doneness (8–10 minutes for medium rare), turning once. Remove from the barbecue and leave to rest for 3–5 minutes.
Serve the chops warm, with the yoghurt sauce alongside.
