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Spicy Lamb Chops

09 June 2014



  • 12 Lamb chops, french trimmed
  • 1 tsp garam masala powder
  • A pinch of ground black pepper
  • A pinch of ground cloves
  • 2 tsp ground coriander seeds
  • 2 tsp ground cumin
  • 2 tsp jaggery (palm sugar)
  • 2 limes , juiced
  • 2-4 red chilli, chopped
  • 30g coriander
  • 30g ginger, grated to a pulp with a microplane
  • 20g garlic cloves, crushed or grated with a microplane
  • 2 tsp sunflower oil
  • butter for basting
  • pomegranate seeds to serve
  1. Remove any extra back fat from the trimmed chops. Beat the chops with a meat mallet to flatten them out. Combine all the dry spices then mix the jaggery with the lime juice. Coarsley chop the chillies and coriander stalks )keep the leaves for the end). Blend the chillies, coriander, lime and jaggery for 5 seconds. Mixin the dry spices, ginger and garlic plus the oil.
  2. Spread the marinade evenly over the chops with your fingers. Marinate in the fridge for 8 hours or overnight.
  3. Grill the chops for 4 minutes each side under a very hot grill or on a grill pan until they are charred on the outside but still pink on the inside. Be careful though as the jaggery will burn easily. Add a small price of butter to each as they cook to baste them.
  4. Serve piled up with lime wedges and sprinkle with whole coriander leaves and pomegranate seeds.

PER SERVING 410 Kcals, protein 44.2g, carbs 3.8g, fat 25.1g, sat fat 11.3g, fibre 0.3g, salt 0.4g

Posted: 09/06/2014 13:23:18 by Sara

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