Claire Tansey has the ultimate, flavour-packed recipe to add a gourmet touch to your BBQ!

Tandoori lamb pops: 

Prep 5 min | Total 15 min, plus 30 min marinating time

Ingredients: 

• 500-g rack of lamb, trimmed and cut into 8 chops
• 1/4 cup plain yogurt
• 1/2 onion, chopped
• 1 garlic clove
• 1 tsp lemon juice
• 1 1/2 tsp curry powder
• 1 1/2 tsp paprika
•  1/2 tsp salt
• 1/4 tsp ground ginger
• 1/8 tsp cayenne pepper

Method: 

Place lamb chops in a resealable freezer bag.

Combine yogurt with onion, garlic, lemon juice, curry, paprika, salt, ginger and cayenne in a blender. Whirl until puréed. Pour yogurt mixture over lamb. Squeeze air from bag and seal. Massage meat until coated with marinade. Let sit at room temperature 30 min.

Preheat barbecue to medium-high. Oil grill. Remove chops from marinade and place on grill. Barbecue chops, basting once with remaining marinade, then flipping halfway through, 4 to 6 min per side for medium-rare. Serve with Summer Plum Salsa. 

Serves 8 | Per serving 78 calories, 10 g protein, 1 g carbs, 4 g fat, 123 mg sodium. Excellent source of vitamin B12.

Courtesy Claire Tansey
www.chatelaine.com
@chatelaine

Photo credit Angus Fergusson