Nisha Katona’s spicy BBQ lamb chops

Succulent, flavourful and just the thing for the spring sunshine. Nisha is back with a barbecue winner - her Indian spiced lamb chops, which are marinated in exotic flavours and spices to get your tastebuds dancing. She's pairing this with her take on a creamy potato salad.

Serve 4

For the marinated lamb chops:

100g plain yoghurt

4 tbsp cumin powder

2 tbsp fennel seeds, lightly crushed in a mortar and pestle

(Optional crushed 1 tsp cumin seed and 1 tsp caraway seeds if you like)

2 tbsp smoked paprika

2 tbsp tomato puree

2 tbsp tomato ketchup

3 tbsp soft brown sugar

Juice of 1 lemon

4 cloves of garlic, minced

3 tsp salt

8 lamb chops, 1 inch thick

For the potato salad

750g new potatoes

2 tbsp olive oil

4 spring onions, finely diced

1 small bunch of coriander, chopped

Juice of ½ lemon

1 tsp salt

To make the lamb chops:

1. In a large bowl mix together all the ingredients for the marinade.

2. Add the lamb chops and fully coat all of the meat.

3. Leave to marinate in the fridge, ideally overnight.

4. When ready to eat, remove the lamb chops from the fridge and grill the chops or BBQ over a high heat for 4-5 minutes on both sides, or to taste.

To make the tangy potato salad:

1. Bring a saucepan of salted water to the boil and cook the new potatoes until soft.

2. Once soft, drain and let them steam to dry.

3. In a large bowl, mix together the olive oil, spring onions, coriander, lemon juice and salt.

4. Add the cooked potatoes to the bowl and mix.

5. Serve alongside the lamb chops.