2tsp. cumin seeds, plus 15ml (1 level tbsp) each mustard and coriander seeds
1/2 tsp cayenne pepper
salt and ground black pepper
300ml (10 fl oz (½ pint)) Greek yogurt
4 lamb chops, about 175g (6oz) each
1 large ripe mango
1Tbsp. each chopped fresh parsley and mint
1Tbsp. lemon juice
lemon wedges to serve
Directions
Step 1
Finely chop the onion. Heat the oil in a small frying pan, add the onion and cook, stirring, for 7min or until soft. Add the seeds and cook for 1min. Allow to cool. Place the onion mixture in a shallow, non-metallic dish with the cayenne pepper, salt and pepper and 150ml (5fl oz) yogurt. Add the chops, coat in the mixture, then cover and marinate in the fridge for several hours or overnight.
Step 2
Peel and roughly chop the mango. Combine with the remaining yogurt, parsley, mint, lemon juice and seasoning.
Step 3
Secure each chop with a wooden cocktail stick and grill for 3-5min on each side. Serve with any pan juices, the mango salsa and lemon wedges.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).