Barbecue minted lamb steak with minted yoghurt sauce

Barbecue minted lamb steak - any kind of lamb chop is suitable for this recipe. Leg chops being especially tender.

Preparation time: 10 minutes
Marinade time: 120 minutes
Cooking time: 14 minutes

Serves 6
6 lamb chops, about 6 ounces (175g) each.
5 fl ounces (150ml) natural Greek yoghurt
2 garlic cloves, finely chopped
1 tablespoon of grated fresh root ginger
1/4 teaspoon of coriander seeds, crushed
salt and pepper
2 tablespoons of olive oil
1 tablespoon of fresh orange juice
1 teaspoon of walnut oil
2 tablespoons of fresh mint

1. Place the chops in a large, shallow, non-metallic dish.

2. Mix the garlic, ginger, coriander seeds, and half the yoghurt together in a bowl. Season with salt and pepper. Pour the mixture over the chops and evenly coat them. Cover with clingfilm and refrigerate for 2 hours, turning frequently

3. Pour the remaining yoghurt in a bowl and add half the olive oil, orange juice, walnut oil and mint. Mix by hand until well blended, seasoning with salt and pepper to taste. Cover with clingfilm and refrigerate until ready to use

4. Drain the chops and remove any excess marinade. Brush the chops with the remaining olive oil and grill over medium hot coals for 5 to 7 minutes on each side. Serve immediately with the minted yoghurt.

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