Tandoori lamb chops with mint chilli yoghurt

The cook

1. 01

   Step 1GET THE SPICES ON

   Mix all the lamb ingredients except the chops in a non-reactive bowl. Trim any thick outer fat on the chops down to roughly 5 mm, leaving enough for flavour. Coat the lamb thoroughly in the marinade, cover and refrigerate for 4–8 hours. The 25-minute prep time is hands-on; allow this marinating time separately.

2. 02

   Step 2MAKE THE COOL STUFF

   Stir together the yoghurt, mint, green chilli and lemon juice in a clean bowl. Season with salt to taste, then cover and refrigerate until serving. Keep this completely separate from the raw lamb marinade.

3. 03

   Step 3ADD SOME CRUNCH

   Toss the red onion with the lemon juice and salt to taste. Give it a quick scrunch with your fingers, then leave for 20 minutes. Stir through the coriander just before serving so it stays bright.

4. 04

   Step 4BUILD A TWO-ZONE FIRE

   Bank lit charcoal on one side of a kettle BBQ, leaving the other side clear. Fit the cooking grate, put the lid on and aim for roughly 230°C with the vents open enough to keep the coals lively. Clean the hot grate. You want glowing coals, not flames.

5. 05

   Step 5LOSE THE EXCESS

   Lift the chops from the marinade and scrape off any thick clumps, leaving a thin coating. Too much yoghurt steams the meat and sticks to the grate. Discard the leftover raw marinade and take the chops straight out to the BBQ.

6. 06

   Step 6CHAR, DON'T CREMATE

   Lay the chops over the direct heat and cook for 2–3 minutes per side, until the spice coating has a good dark crust. Turn with tongs and move them to the cool side immediately if dripping fat causes flames. Briefly hold the fatty edges against the grate to colour them too.

7. 07

   Step 7FINISH WITH CONTROL

   Move the chops to the indirect side and close the lid. Cook for another 3–6 minutes as needed, checking the thickest part with a probe away from the bone. Aim for 63°C before taking them off. Expect roughly 8–12 minutes total cooking time, but trust the probe rather than the clock.

8. 08

   Step 8REST AND GET STUCK IN

   Rest the lamb on a warm platter for 5 minutes, loosely covered with foil rather than wrapped tight. This lets the juices settle without steaming that crust soft. Spoon the mint chilli yoghurt alongside, pile on the onion crunch and serve.