This barbecued lamb chop recipe is packed full of flavour, but really rather simple to put together. The lamb just needs time to absorb flavour from the Indian-spiced marinade and a good hot barbecue to create that delicious yoghurt crust, the chopped salad can be thrown together in a spare moment, and the pilaf is a foolproof way to get delicious, fluffy rice every time.
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Yoghurt has incredible transformative powers when it comes to marinades – not only does it effectively transfer flavour to your meat, it also helps to tenderise it (yoghurt is acidic and therefore slowly breaks down the proteins in the meat over time).
When it comes to barbecuing, yoghurt is even more effective as a marinade. Fat is a much more effective conductor of flavour molecules than water, for example, so fat-based marinades absorb the smoke flavour that comes from a barbecue much more effectively. On top of that, the yoghurt creates a solid crust when seared at a high temperature, which adds some delicious textural contrast as well as charring. Feel free to mix up the flavourings in your marinade as you see fit, and try marinating other things like chicken, or even fish!
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