Spiced lamb chops

Ok so this is a new thing for me. Don't get me wrong, I've always had certain foods i fancy more than others but usually I'm the kind of fussy diner that can find something to eat on a menu somewhere... lately though, I have turned into a whole different kind of monster. 

You put a foodie thought into my head and you best be sure it's within reaching distance, I kid you not. JB made the mistake of mentioning soft shell crab at Yo Sushi... in the Trafford Centre. This may not seem like a problem to most buuut, this particular concession don't sell it and the nearest one was a 7 mile and 20 minute journey away under normal circumstances. 

This other location however, is in the centre of Manchester and this was during rush hour traffic... I played the, 'baby needs soft shell crab' card and I feel literally zero guilt.

This summer, all I've been wanting in my life is spice. Not necessarily spice as in heat but definitely the complexity that comes with balancing a range of spices to create a party in your mouth. I kid you not!

This recipe is one I have worked on for a while. I love using the marinade on trimmed lamb chops then grilling or barbecuing but it worked just as well on chicken thighs marinated overnight and baked in the oven.

Great transitional dish for the season that I reckon tasted just as good with coleslaw as it did with sweet potato mash!

Give it a bash and let me know!
INGREDIENTS - serves 2
8 lamb chops
3 tbsp garam masala
1 tbsp dried chilli flakes (can be reduced for less heat)
Handful of fresh mint
Zest and juice of 2 lemons
4 tbsp olive oil
Salt and pepper to season

1. Finely dice the fresh mint and put in a bowl
2. Add the remaining ingredients except the lamb and stir until fully combined
3. Pour the marinade over your your lamb and leave for up to 24 hours in the fridge to marinade 

4. Remove chops from the fridge to bring to room temperature an hour before you'd like to cook them
5. Cook on a hot griddle for 3 minutes each side (for pink lamb)

Serve and enjoy : ) x