For the lamb chops

  • 1 garlic clove
  • 1 red chilli
  • 5cm piece of ginger
  • 4 lamb chops
  • 1 tbsp olive oil

For the lime and coriander yogurt

  • 150g Greek-style yogurt
  • 2 tsp lime juice
  • 1 tsp fish sauce
  • 15g coriander

For the salad

  • 100g mixed leaf salad
  • 1 grated carrot
  • 1 spring onion, finely sliced
  • 7g mint leaves, finely chopped
  • 1 tbsp sesame oil
  • 1 lime, juiced


  1. 1

    Whizz the garlic clove, red chilli and ginger in a food processor until finely chopped.

  2. 2

    Brush the lamb chops with the olive oil, then coat with the garlic mixture and some seasoning. Leave to marinate for at least 30 minutes. Preheat the grill and cook the chops for 8-15 minutes, depending on their thickness, turning halfway through cooking. 

  3. 3

    Meanwhile, mix the yogurt with the lime juice, fish sauce 
and coriander. Serve the chops 
and yogurt with a salad made up of
 the mixed leaves, carrot, spring onion and mint leaves, drizzled with the sesame oil and a squeeze of lime. 

Nutritional Details

Each serving provides
  • Energy 1842kj 440kcal 22%
  • Fat 32.0g 46%
  • Saturates 14.8g 74%
  • Sugars 9.6g 11%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 632kj/151kcal

Each serving provides

11.1g carbohydrate 4.1g fibre 24.9g protein

Back to top