BBQ LAMB CHOPS WITH YOGHURT
6 x lamb leg or shoulder chops, fully trimmed
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
1. Marinate the lamb chops for 3-4 hours.
2. Top and tail the oranges [leaving the skin on] and cut in to thick slices, allowing 3 slices [1 orange] per person.
3. Remove the chops from the marinade and grill 3-4 minutes per side on a lightly oiled barbecue. Season with salt and pepper.
4.Barbecue the orange slices on the grill with the lamb for the last 3-4 minutes, or until hot through and golden.
5. Serve with the lamb chops.
Remember Texel Lamb cooks quicker than conventional lamb