Ingredients

• 4-6 shoulder lamb chops
• 2 tblsp tandoori mix (available in the spice section of the supermarket)
• ½ cup non-fat plain yoghurt
• 2 oranges (grated rind and juice)

Method

1. Trim any excess fat from the lamb. Cut the shoulder chops in half lengthwise so you have 2 mini chops.
2. In a large bowl, blend together the tandoori mix, yoghurt, orange rind and juice.
3. Add the lamb and toss to coat. Cover and marinate in the refrigerator for 1 hour or overnight.
4. Brush excess marinade from the chops before grilling or BBQing over a moderately high heat until cooked to you liking.
5. Serve with the Mango Salsa.

Mango Salsa

1. Drain 400 gram can mango slices and chop finely. Toss together with 1 finely chopped spring onion, 1 tsp grated fresh ginger, grated rind and juice one orange, a little chopped chilli if wished and a dash of oil and vinegar.