Street Tikka Lamb chops with Charred Naan & Mint Chutney

Street Tikka Lamb Chops

• 8 lamb chops
• 3 tbsp Cut to the Smoke Street Tikka Seasoning
• 3 tbsp olive oil
• Juice of ½ lemon

Charred Naan

• 300g plain flour
• 1 tsp baking powder
• 150g Greek yoghurt
• 2 tbsp olive oil
• Splash of water
• Pinch of salt

Mint Chutney

• 200g Greek yoghurt
• Small handful fresh mint
• 1 garlic clove
• Juice of ½ lime
• Pinch of sea salt

1. Mix the Street Tikka Seasoning, 3 tbsp olive oil and lemon juice. Coat the lamb chops thoroughly and leave to marinate for at least 2 hours.
2. To make the naan, mix the flour, baking powder and a pinch of salt. Add the yoghurt and 2 tbsp olive oil, then add a little water as needed to bring everything together into a soft dough. Knead briefly and leave to rest for 20 minutes.
3. For the mint chutney, blend the yoghurt, fresh mint, garlic, lime juice and a pinch of salt until combined.
4. Divide the naan dough into 4–6 pieces and roll into flatbreads. Cook on a hot BBQ or in a hot pan until puffed and lightly charred on both sides.
5. Preheat the BBQ to a high heat. Grill the lamb chops for 3–4 minutes per side, or until nicely charred and cooked to your liking.
6. Rest the lamb chops briefly before serving with the warm charred naan and fresh mint chutney.