Spiced Yoghurty Lamb Chops

Get your chops round these chops

I made this for myself, an indulgent solo supper, after thinking about  lamb chops all day. Although the weather was freezing, and a nice steaming casserole might have been more appropriate to warm my cockles, the thought of pink, juicy chops, with  deliciously sinful crispy fatty bits clinging to the bones, was too much to bear, so I legged it home and made this, in a 'lets use up whatever is in the fridge' kind of supper. This is also amazing on the BBQ in warmer times.

Feeds one. Combine two big tbsp of natural yoghurt with a couple of chopped cloves of garlic, a tsp grated ginger, a tsp tomato puree, a tsp curry powder, salt and pepper and a squeeze of lemon. Slop this all over two fat lamb chops and let it marinade for an hour or so (or as long as it takes for your grill to get really hot, in my case, as I was too hungry to wait). Pop under the grill and cook for about 6 minutes on each side, depending on how thick the chops are and how pink you like your lamb. Serve with some buttery cous-cous mixed with chopped coriander and mint, and a squeeze of lime. 

Draw the curtains for privacy, and gnaw away on those bad boys to your hearts content, or at least until you have chewed off every last bit of meat. Just don't let anyone see, apparently the crazed starving carnivore look isn't hot.