Gymkhana Tandoori Lamb Chops
Tandoori lamb chops are one of the dishes Gymkhana is best known for in Mayfair. A frenched rack of lamb is cut into double chops, coated in tandoori marinade made with Kashmiri chilli, garam masala and mustard oil, then roasted hot until charred at the edges. Serve with a sharp onion salad and mint chutney. Contains dairy and mustard.
Method
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Cut the lamb rack between every second bone to make 4 double chops. Put them in a bowl with the tandoori marinade and turn until each chop is well coated. Cover and refrigerate for 2 hours.
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Take the lamb out of the fridge 20 minutes before cooking and heat the oven to 220°C.
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Set a wire rack over an oven tray and arrange the chops on it. Roast for 8 minutes, turn them, then roast for another 8 minutes, until golden and lightly charred.
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Rest the lamb for 8 minutes.
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While it rests, toss the onion with the coriander, ginger, lemon juice and a pinch of salt.
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Serve the chops with the onion salad, mint chutney and lemon wedges.
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