Grilled Cheesy Lamb Chops

Ingredients:
Lamb Chops
8 two-bone lamb chops, fat removed, lightly pricked with the tip of a knife.

Marinade
3 tbsp vegetable oil
1 tbsp ginger-garlic paste (store-bought or puree in a blender)
1 tsp ginger, chopped
1 tsp garlic, chopped
1 tsp green Bird's eye chili, chopped (optional)
1/2 tsp red chilli powder
1/2 tbsp fresh red chilli-garlic paste (boil or blanche fresh red chilies and put in blender with small amount of garlic and oil until it becomes paste)
1/2 tsp garam masala powder
Sea salt, to taste
1/2 tbsp lemon juice (freshly squeezed from 1/2 a lemon)
1 tbsp, coriander stems, chopped

Cheese Topping
6 tbsp grated cheddar cheese
2 tbsp grated mozzarella
1 tbsp coriander stems chopped
1/2 tsp red chilli powder
1/2 tsp garam masala powder

Directions:
1. For the marinade, mix together all the ingredients and rub onto the lamb chops. Refrigerate for at least 6 hours to allow the flavors to get absorbed into the lamb.

2. To cook the lamb chops, heat a heavy bottomed pan or a non stick pan and place the lamb chops in the hot pan to sear the outside on each side for a minute. Add small amounts of additional marinade to baste the chops.

3. Transfer to a casserole dish or roasting tray. Top the chops with the cheese mixture and drizzle a little of the remaining marinade over the top. Place the casserole dish into a hot oven (450°F) for a couple of minutes until the cheese melts.

Curry Leaf Potatoes
3 large potatoes (boiled in water with a garlic cloves, salt, a pinch each of turmeric and red chilli powder, cooled, peeled and cut into 1/2 inch cubes)
2 tbsp vegetable oil
1 tbsp black mustard seeds
1/2 tbsp garlic, chopped
1/2 tbsp ginger, chopped
1 tsp green chilli, chopped
1/4 cup white onion, sliced
10 curry leaves
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp coriander, chopped

Directions:
1. Heat oil in a pan and add the black mustard seeds, as they begin to splutter add the chopped garlic, ginger and green chilli.

2. Sautee for 1 minute and add the sliced onions and curry leaves.

3. Sweat the onions until pink and add the turmeric and red chilli powder, toss for 1 minute and add the boiled diced potatoes. Mix together.

4. Gently toss the potatoes, add coriander and turn off heat. Lightly crush together.

Green Herb Chutney
3 tbsp coriander
1 tbsp mint
1/2 tsp garlic, chopped
1/2 tsp salt
1 tsp green chilli, chopped
1 tbsp yogurt (plain)

Directions:
1. Puree ingredients in a blender.

Plating
1. When plating, remove excess oil from chops. Garnish (optional) with mix of chopped coriander and red chard, along with green herb chutney.