• 4 lamb chops
  • 2 tbsp Ginger and Garlic paste
  • 1 tbsp Raw papaya paste (acidic tenderiser)
  • Pinch of salt
  • Salt to taste
  • 2 tbsp Lemon juice
  • 1 tsp crushed fresh thyme leaves
  • 1 tsp crushed fresh rosemary leaves
  • 1 tsp Roasted & powdered spices cumin and coriander seeds
  • 2 tbsp Greek Yoghurt
  • 1 tsp Dry red Crush chilli

1st Stage:

Ingredients:

  • 4 lamb chops
  • 2 tbsp Ginger and Garlic paste
  • 1 tbsp Raw papaya paste (acidic tenderiser)
  • Pinch of salt

Mix all ingredients together to create your marinade. Rub the marinade well, massaging the lamb chops. Leave it to rest for at least 40 min (to make it nice and tender)

2nd Stage

Ingredients:

  • Salt to taste
  • 2 tbsp Lemon juice
  • 1 tsp crushed fresh thyme leaves
  • 1 tsp crushed fresh rosemary leaves
  • 1 tsp Roasted & powdered spices cumin and coriander seeds
  • 2 tbsp Greek Yoghurt
  • 1 tsp Dry red Crush chilli

Mix the entire above well to make a fine mixture ready to run into the meat once more. Then leave it for at least 1 hour before grilling over your searing hot BBQ. Marinades work faster at higher temperatures, so let the dish rest at room temperature rather than in the fridge. If you find yourself running out of time, you can prick all the meat all over with a fork and add more of an acidic agent like pineapple or papaya.