Indian-style Barbecued Lamb Forequarter Chops
Ingredients
- 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
- Baby rocket, tomato and cucumber salad
- Natural yoghurt
- Lemon wedges
Method
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.
Mid Loin Lamb Chops
A loin chop doesn't have a rib bone and is slightly leaner than a rib chop. Lamb loin is prized for its tender meat, which comes…
Read the guide: INDIAN-STYLE BARBECUED LAMB LOIN CHOPS
