03 January 2013,00:45 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Mix half the yogurt, the garlic, ginger and coriander seeds together in a measuring cup and season to taste with salt and pepper.
  • Place the chops in a large bowl. Spoon the yogurt mixture over the chops, coat and cover with plastic wrap. Allow to marinate in the refrigerator for about an hour or two, turning occasionally.
  • Place the remaining yogurt, the olive oil, orange juice, walnut oil and mint in a small bowl, whisk until blended thoroughly. Adjust seasoning to taste with salt and pepper.
  • Cover the minted yogurt with plastic wrap and let chill in the refrigerator until ready to serve. Preheat the barbecue.
  • Drain the chops, scrape off the marinade. Brush with olive oil and cook over medium-hot coals for 5 minutes on each side. Serve immediately with the minted yogurt.


  • 145 grams strained plain yogurt
  • 2 tablespoon olive oil
  • 1 tablespoon orange juice
  • 1 kg chump chops
  • 1 teaspoon walnut oil
  • 2 garlic cloves, finely chopped
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon coriander seeds, crushed
  • 2 tablespoon chopped fresh mint
  • Salt and pepper, to taste

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