Serves 4

8 Lamb Loin Chops

½ cup plain yoghurt

3 toss frozen, concentrated orange juice, thawed

1 tbsp lime juice

2 cloves garlic, finely minced

1 tsp ground coriander

1 tsp grated orange peel

½ tsp ground cumin

¼ tsp ground cloves

½ tsp ground ginger

1 tbsp brown sugar

¼ cup Hungarian paprika


Combine all the marinade ingredients together in a small bowl and stir well. Place lamb in a shallow baking dish or resealable plastic bag. Pour marinade over and turn to coat. Cover and refrigerate for at least 6 hours or overnight, turning chops occasionally.

Preheat grill or broiler to medium high. Remove lamb from marinade and place on an oiled grill rack or broiler pan. Close lid and cook for 10 minutes, turning once for medium rare or to desired doneness. Serve with basmati rice or couscous.

The clean fresh taste of Tzatziki is the perfect accompaniment to this spicy, pungent dish. OR combine diced cucumber, tomato, onion and yoghurt with a dash of lemon juice for a quick, fresh salsa.

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