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Chili Ginger Lamb Chops

Another treat hot off the press! The August 2012 issue of GoodFood Magazine offered up these lamb chops paired with Curried Pasta Salad, and we decided the combination seemed perfect for a quiet Friday night at home. We mixed up a Gin and Tonic (you might remember that we are particularly partial to Plymouth Gin) to serve alongside, added a few grilled zucchini slices and were completely content! The lamb chops are not overly spicy, but rather, pleasantly flavorful. The creamy Curried Pasta Salad, dressed with a bit of plain yogurt and a little mayonnaise, and flecked with cilantro, is an ideal accompaniment.

Chili Ginger Lamb Chops

4 garlic cloves, crushed
1 tbs. grated fresh ginger
1 tbs. lemon juice
1 tbs. olive oil
1 tsp. cumin
½ tsp. chili powder
8 lamb chops

Combine the garlic, ginger, lemon juice, olive oil, cumin and chili powder in a food processor and blitz until smooth. (You can also use a hand blend or mortar and pestle.) Use the mixture to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.

Heat the broiler or barbecue and cook the chops for 3-5 minutes a side, depending on thickness. Cover with foil and let sit for 5 minutes before serving.

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