Tandoori Spiced Lamb Chops with Kachumber, Lime Pickle & Papadams

Recipe by Louis Tikaram

Ingredients:

6 lamb chops

1 pack Patak’s tandoori spice rub

1 juiced lemon

1 pack Patak’s papadums (to serve)

1 jar Patak’s lime pickle

1 litre cooking oil for Papadums

For the kachumber:

2 chopped, ripe tomatoes

1 chopped Lebanese cucumber

1 finely chopped small red onion

1 deseeded and finely chopped green chilli

1 small bunch of coriander, chopped

1/2 teaspoon sea salt

METHOD

Add the Patak’s tandoori spice rub, juice of lemon and to the lamb cutlets in a medium mixing bowl, mix and massage into the lamb well, cover until ready to cook.

Mix all the ingredients for the kachumber salad together and mix well, set aside ready to serve.

Heat a barbecue or griddle pan to a high heat and oil the cuttles ready to cook.

Grill the cutlets for 1–2 minutes on each side until nicely charred remove from the grill and leave to rest on a plate for 5 minutes, this will continue the cooking process as they rest.

While the lamb is resting heat the oil for the Papadums in a large fry pan, break off a little piece of the papadum to test if the oil is hot enough, if the piece of Papadum puffs immediately then the oil is ready.

Cook all the Papadums by placing into the oil for around 15 seconds, once they are completely puffed and golden-brown remove with tongs and rest on absorbent paper to cool slightly

Now you are ready to serve along with the lamb, pickles and kachumber.

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