Barbecued lamb chops with yoghurt and mint
A greek-inspired lamb dish packed with flavour from chef Martin Bosley.
- Heat the barbecue or grill until very hot. Combine everything except the chops in a blender until smooth. Place the chops in a deep dish and pour over the marinade. Refrigerate for 30 minutes.
- Grill for about 4 minutes on each side or until the edges are slightly charred but the meat is still pink in the middle. Serve from a large platter.