Time to spice things up.

Spiced Indian Lamb Steaks with Banging Mint Sauce (Serves 4)

Ingredients

• 8 lamb chops
• extra-virgin olive oil
• lemon wedges, to serve
• Indian Spice Marinade – 2 ½ tsp coriander powder – 2 ½ tsp cumin powder – 3 tsp turmeric – 2 ½ tsp garam masala – ½ teaspoon chilli powder 9or to taste)
• 3 garlic cloves, grated
• 1 ½ tablespoons finely grated ginger Mint Chutney
• 2 large handfuls of mint leaves
• 1 large handful of coriander leaves
• 2 garlic cloves
• 2 red chillies, deseeded and chopped
• 1 tsp finely grated ginger
• 1 tbsp lemon juice
• 3 tbsp extra-virgin olive oil Raiti
• ½ Lebanese cucumber
• 200g Greek yoghurt
• lemon wedges
• ½ tsp ground cumin
• ½ tsp ground coriander
• 1½ tbsp chopped mint leaves

Method

To make the Banging mint sauce, place the mint, coriander, ginger, chilli and garlic in a food processor and blend until finely chopped. Add the lemon juice, extra virgin olive oil and continue to blend to a fine paste. Add a little more olive oil if it’s too thick. To make the raita, cut the cucumber in half lengthways, and use a teaspoon to scrape out the seeds, then finely dice the cucumber. Combine the cucumber with the yoghurt, cumin, coriander and mint in a bowl, and season to taste with salt. To make the Indian spice marinade, mix all theingredients in a large bowl. Add the lamb chops to the marinade. Massage the marinade into the lamb chops, util well coated. Cover the bowl with plastic wrap, and refrigerate for 2 hours, or, for best results, overnight. Heat the olive oil in a frying pan over a medium heat. Cook the lamb, turning occasionally, until browned and cooked to your liking (6-7 minutes for medium rare). Set aside to rest for 5 minutes then serve along with a fresh lettuce salad #lazuketochallenge #ketofriendly