Air fryer tandoori lamb chops with cheesy garlic flatbread

For the lamb, combine garlic, ginger, yoghurt and tandoori paste in a medium dish. Add the lamb and turn to coat evenly in the tandoori mixture. Set aside to marinate at room temperature.

RAITA Combine all ingredients in a small bowl. Cover, refrigerate until serving.

CHEESY FLATBREAD Combine the flour and salt in a large bowl. Add the yoghurt and cheese and mix well to combine. Turn out on to a lightly floured surface and knead briefly until smooth. Divide into 4 pieces and roll out on a floured surface to approximately 15cm ovals. Place each flatbread on a piece on non-stick baking paper about the same size as the flatbread. Brush tops of bread with melted butter.

Preheat air fryer to 200°C for 2 minutes. One at a time, place flatbread in the air fryer. Cook for 6 minutes until golden, turn and cook for a further 3 minutes. Combine remaining butter, garlic and coriander together in a small bowl. Season and stir to combine. While hot, brush flatbreads with melted butter mixture and set aside, keeping warm.

Spray lamb chops lightly with oil spray and season; arrange over base of air-fryer basket in a single layer (do this in batches, if needed). Cook for 5 minutes each side for medium. Repeat with remaining lamb.

Serve lamb chops with raita, flatbreads and extra coriander, lemon wedges and shredded carrot.