These are just amazing. When I look at them, and notice they are not tandoori red nor tell tale tandoori scorched, I cannot kid myself that I am not in my favourite curry house. I do not have a tandoor (oh, how I wish…) and I do not use a red dye in my food. But the taste of them, is comparable with the best tandoori lamb I have ever had. And damn easy too.I can take no credit for the deliciousness of the chops as I nicked the recipe from here, but I have modified the dressing somewhat, owing to availability of ingredients and evading the evil coriander. I bet my dressing is nicer.

Marinade and cook the Lamb Chops as per instructions. Take blender, and add:

• 100 ml plain yogurt
• good sprig of mint leaves
• salt and pepper
• juice of one lemon
• pinch of ground cumin
• pinch of chilli flakes
• glug of olive oil
• half teaspoon of sugar

Whizz all the ingredients in a blender and serve, with chops and salad.