Simon Rimmer served up tasty tandoori chops With Bombay spuds and a mint and coriander dip on Sunday Brunch.

The ingredients for the Lamb are: 100ml natural yoghurt, juice 1 lime, 15g minced garlic, 25mm piece ginger, grated, 1 tsp cumin, 2 tbsp ground coriander, 1 tsp garam masala, pinch paprika, salt and 900g lamb chops, best end cut (MUST BE THICK CUT).

For the mint and coriander dip: 3 green chillies, 6 spring onions, large bunch coriander, big handful mint, juice 2 limes, 50ml white wine vinegar, 1 tsp sugar, Salt & Pepper, 300ml natural yoghurt.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.