Thanks to its subtle blend of spices, Indian-style barbecued lamb forequarter chops are the perfect recipe for showcasing high-quality, free-range lamb meat.
What makes this lamb recipe great?
- It only takes 30 minutes from kitchen to plate. That’s 20 minutes for prep and 10 minutes to cook.
- It is neither light nor heavy, so it works in any season and with a wide range of side dishes.
- None of the ingredients are processed, so it is an excellent centrepiece for a healthy, all-natural meal.
A Closer Look at Indian-Style Barbecued Lamb Forequarter Chops
Indian cuisine is known for its complex but balanced mixtures of fragrant spices. If you use an authentic recipe like this one, you get an extremely healthy meal that doesn’t rely on sugars, pre-packaged pastes, sauces, or other processed ingredients.
Also, the cooking process calls for a marinade, which you continuously apply during cooking. The consistent application of these spices helps them mingle with the meat. This allows the two components to complement each other rather than overpower the dish.
Some of the ingredients in this recipe have specific health benefits. For example, ginger aids digestion and strengthens immune functions. In addition, cinnamon lowers blood sugar and boasts anti-viral properties, and nutmeg boasts powerful antioxidants. Finally, olive oil lacks saturated fats that can harm the heart, and it is also known for its anti-inflammatory properties.
The accompanying yoghurt and barbecued zucchini add an additional element of freshness and health to your plate.
Why You Need Free-Range Lamb for This Recipe
To get the most out of this recipe, you need to get fresh, free-range lamb meat. Not only is this type of meat healthier, but it also has a milder taste and more tenderness.
The best free-range butchers support ethical farming, if you are concerned about animal welfare, you will want to get your lamb and other meats from a free-range butcher.
Choosing the Right Free-Range Butcher
You always want the health, quality, and ethical benefits of free-range meats. If you are looking for free-range lamb in Victoria, you should find a butcher who is transparent about where they source their meat.
Church Street Butcher gets its lamb and other meats from local free-range farmers who focus on sustainability, ethical practices, and the environment. Also, since they work with local farmers, less carbon gets produced during the trip from field to butcher.
The butchers and staff at Church Street can help you select the best option for your recipe and cut and prepare the meat to be ready to use when you get to your kitchen.
If you are looking for a free-range butcher in Melbourne to provide you with the best lamb chops for your recipe, Church Street Butcher is the ideal destination.
- 8 small Lamb forequarter chops or 4 large (trimmed)
- 4 centimetre Ginger piece (finely grated)
- 80 millilitre Olive oil (⅓ cup)
- 2 tablespoon Chilli jam
- 1 tablespoon Garam masala
- 3 teaspoon Poppy seeds
- 2 teaspoon Ground cinnamon
- 1 teaspoon Ground nutmeg
- ½ cup Coriander leaves (roughly chopped)
- 2 Zucchini (quartered lengthwise, scored)
- Preheat barbecue or char grill pan to high. Place ginger, 2 tablespoons oil, jam, spices and coriander in a medium bowl; season to taste and stir to combine. Take 1 tablespoon of the marinade and place in a separate small bowl. Set aside. Add your lamb forequarter chops to the medium bowl and toss well to coat. Stand until required.
- Add 1 tbsp of tepid water and remaining oil to the reserved marinade, season to taste and stir well to combine. Brush the cut side off the zucchini liberally with the mixture.
- Cook lamb on barbecue, turning and basting with marinade, for 5-6 minutes or until cooked to your liking. Cover loosely with foil and stand for 5 minutes before serving.
- Meanwhile, place zucchini cut side down on barbecue. Cook, turning, for 2-3 minutes or until charred and cooked to your liking.
- Divide zucchini among plates and serve with lamb forequarter chops and natural yoghurt. Serve with baby rocket, tomato and cucumber salad with lemon wedges on the side.
- This is inspired by a southern Indian dish from Goa. It encompasses its Portuguese heritage, and served as a wet dish. With this recipe we will transport these traditional flavours and modernise them the best way we know how; quick, easy and on the barbecue.
- If time permits, marinate your lamb forequarter chops for 3-4 hours or overnight.