On the heat. Medium — tandoori masala is aromatic more than fiery

Ingredients

• 1 kg Tandoori Lamb Chops, ready marinated
• 1 tbsp butter, melted, for the finish
• — TO SERVE
• 2 lemons, halved and charred
• 1 red onion, sliced into rings
• Fresh coriander
• Green chutney or mint yoghurt

Method

1. Chops out of the fridge 30 minutes ahead. Scrape off the thickest clumps of marinade but leave a proper coating — the clumps burn before the meat is done.
2. Coals hot but settled to grey ash. Flames will blacken the yoghurt in seconds and it will taste of nothing but ash.
3. Chops on. Four minutes, turn, four minutes. The marinade should be blistered and dark in patches, not uniformly black.
4. Lemon halves cut-side down on the grid alongside for the last three minutes.
5. Brush with melted butter, one more minute a side. This is the step that gives you the sheen a tandoor gives you.
6. Rest 5 minutes. Onion rings, coriander, the charred lemons squeezed over at the table.

Cook's note. No oil, ever. The yoghurt in the marinade is already carrying enough fat to stop it sticking, and added oil is what causes the flare-ups that scorch the outside while the middle is still cold.

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