Tandoori Lamb With Golden Paneer

• 1/2 cup Greek yogurt
• 1/2 tsp dried chili flakes
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/2 tsp sweet paprika
• 1/2 tsp chermoula spice mix
• 1 clove garlic, minced
• 2 tsp lemon zest
• 2 tbsp lemon juice
• 12 None lamb chops, trimmed
• 2 tbsp vegetable or olive oil
• 7 oz paneer cheese, cut into 1/3 inch-thick slices
• 2 tbsp sliced almonds, toasted
• 2 tbsp chopped fresh cilantro leaves
• None None lemon wedges, to serve

1. Whisk 1/3 cup yogurt with spices and garlic in a small bowl. Stir in 1 tsp lemon zest and lemon juice. Season. Brush lamb with some of the yogurt mixture on both sides to coat lightly. Place on a plate, cover with plastic wrap and chill for 10 mins.
2. Heat 1 tbsp oil in a large frying pan over medium heat. Working in batches, cook lamb for 2 mins per side for medium, or until cooked to your liking. Transfer to a large heatproof plate, cover with foil and let rest for 5 mins. Wipe pan clean.
3. Add remaining oil to pan and place over medium heat. Cook paneer for 1-2 mins per side, or until golden brown. Transfer to paper towels. Chop finely then place in a small heatproof bowl. Add almonds, remaining lemon zest, cilantro and remaining yogurt and stir to combine. Season.
4. Place lamb on a serving platter. Top each with a little paneer mixture. Serve with lemon wedges.

greek yogurt, chili flakes, ground turmeric, ground coriander, ground cumin, garam masala, sweet paprika, spice mix, clove garlic, lemon zest, lemon juice, lamb chops, vegetable, paneer cheese, almonds, cilantro, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/36135 (may not work)