Tandoori-style lamb chops

• lemon↗1
• yogurt↗3 tbsp tbsp
• tomato purée↗1 tbsp tbsp
• olive oil↗1 tbsp tbsp
• garlic & ginger purée↗1 heaped tbsp heaped tbsp
• Kashmiri chilli powder↗1 tsp tsp
• paprika↗1 tsp tsp
• garam masala↗1 tsp tsp
• smoked paprika↗1 tsp tsp
• ground turmeric↗¼ tsp tsp
• lamb chops↗1kg kg
• naan and chutney

  to serve

Step-by-step instructions

1. 1

   Juice the lemon into a large bowl, then tip in the yogurt, tomato purée, oil, garlic & ginger purée and spices. Season with 1 tsp fine sea salt and some black pepper, then add the lamb chops and mix with your hands to coat. Chill for at least 1 hr, or for best results, overnight – the yogurt will help tenderise the lamb, so the longer, the better.

2. 2

   When ready to cook, heat the air fryer to 200C. Gently shake the excess marinade off the lamb chops, then transfer to the air fryer basket and cook for 8-10 mins, turning halfway through, until charred and crispy at the edges and pink in the middle. Serve hot with warm naan and chutney.