Marinated Lamb Chops

Yudhika Sujanani takes her culinary inspiration from Greece; the fresh aromatic Mediterranean flavours come alive in today’s Menu. She’s preparing Marinated Cumin & Ginger Lamb Chops, a side dish of Butter Beans with Feta & Herbs, a spicy tomato sauce and to finish off the meal a Cinnamon Halva Cake.


  • 12 lamb chops
  • 1 onion
  • 125ml double thick Greek yoghurt
  • 50ml fresh cream
  • Juice of 1 lemon
  • 10ml ground cumin
  • 5ml ground black pepper, to season
  • 15ml fresh ginger, pounded
  • Sea salt, to season
  • 45ml sunflower oil
  • Lemon wedges, to serve


  1. Finely grate the onion.
  2. Place a strainer over a glass bowl.
  3. Press the onion pulp in the strainer using the back of a spoon.
  4. Reserve the juices and discard the pulp.
  5. Place the cream, double tick yoghurt, lemon and onion juice into a mixing bowl.
  6. Add the ground cumin, black pepper and ginger.
  7. Mix well to combine.
  8. Dip the lamb chops in the marinade to coat.
  9. Marinate for 30 minutes or preferably overnight.
  10. Place a wire rack over a baking tray.
  11. Place the lamb chops on the wire rack and season with coarse salt.
  12. Drizzle with sunflower oil.
  13. Place the chops in a pre-heated oven at 200 degrees Celsius for 12 – 15 minutes.
  14. Serve garnished with lemon wedges.