INGREDIENTS;
6 x lamb leg or shoulder chops, fully trimmed

MARINADE:
Combine:
2 Tbsp oil
1 cup natural yoghurt
1 onion, peeled and chopped
grated rind and juice of 1 lemon
1 tsp ground cumin
1 tsp ground cardamom [optional]
salt and pepper
6 large oranges

METHOD:

Marinate the lamb chops for 3-4 hours.

Top and tail the oranges [leaving the skin on] and cut in to thick slices, allowing 3 slices [1 orange] per person.

Remove the chops from the marinade and grill 3-4 minutes per side on a lightly oiled barbecue. Season with salt and pepper.

Barbecue the orange slices on the grill with the lamb for the last 3-4 minutes, or until hot through and golden.

Serve with the lamb chops.

SERVES 6