Smoki Lamb Chops with Mint and Cucumber Raita

This quick and easy take on a tandoori classic is hella straightforward. If you’re looking to impress, but don't want to spend your whole weekend cooking, this is perfect for you. Don't skip the cooling cucumber raita either! 

Serves 2

Prep time: 15 minutes

Cooking time: 10 minutes

Ingredients:

• 4 lamb cutlets
• ½ cup of natural yogurt
• 4 tbsp Smoki Seasoning Salt
• 1 tsp cooking oil
• ¼ cucumber
• Small handful of mint
• ¼ tsp honey
• 1/2 tsp of salt
• 2 wedges of lemon/lime

Method:

1. Combine 1 tbsp of yogurt with the Smoki, and rub it all over the lamb cutlets. Let marinade, preferably overnight, but an hour or two is fine. 
2. While that marinates, grate the cucumber, add the salt and let sit in your fridge for a few minutes. This draws the moisture out of the cucumber, intensifying the flavour, and preventing your raita from becoming watery.
3. To make the raita, squeeze the moisture out of the cucumber, and combine it with the remaining yogurt and honey. The honey really brightens up the whole dish. 
4. Finely slice the mint with a sharp knife. (Aside: Ever chop mint, and it goes all black and gross looking? That happens if your knife was blunt. Slicing, rather than chopping will also stop the mint from bruising.) Add this to the raita.
5. Heat a pan over a high heat, add oil, and cook the lamb chops to your liking, 1-2 minutes on each side. Cook like a steak, intense heat to develop deep colour. Little charred pieces are your friend. If you want it medium, cook until med-rare, and rest for 5 minutes. By the time it’s finished resting, it will have come up to medium. This applies to any level of doneness, and yes, that's a real word. 
6. Serve with the cucumber raita, and squeeze over the citrus. 

Notes: Add any vegetables or starch you like. You can sub in any other cut of lamb chop you like, shoulder chops are arguably more delicious than cutlets. Lamb is dope, you should eat it more. 

About Smoki

Smoki Seasoning Salt was inspired by Parsi family lunches from one of our founders' childhood. It is earthy, warm, and works wonders on everything from rubs, marinades, to salad dressings.