MARINADE FOR LAMB RECIPES

Name: Indian lamb chops
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you); green chutney; 1 lime, cut into wedges to serve; 2 tsp Kashmiri chilli powder; 2 tbsp ginger & garlic paste; 50ml vegetable oil; 2 tsp tomato purée; large pinch of crushed black pepper; 2 tsp Kashmiri chilli powder; 1 tsp garam masala; 1 tsp turmeric

INDIAN LAMB CHOPS RECIPE | BBC GOOD FOOD

Indian lamb chops recipe | BBC Good Food image

Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you)
green chutney
1 lime, cut into wedges to serve
2 tsp Kashmiri chilli powder
2 tbsp ginger & garlic paste
50ml vegetable oil
2 tsp tomato purée
large pinch of crushed black pepper
2 tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp turmeric

Steps:

Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn’t directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

Nutrition Facts : Calories 505 calories, FatContent 35 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 43 grams protein, SodiumContent 0.96 milligram of sodium

INDIAN LAMB CHOPS RECIPE | BBC GOOD FOOD

Indian lamb chops recipe | BBC Good Food image

Try these crispy Indian lamb chops cooked Amritsari-style on the barbecue. Two marinades means it takes more time to prepare, but you'll achieve more flavour

Provided by Good Food team

Categories Dinner, Main course

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

12 best-end lamb chops, flattened to 2cm thick (ask your butcher to do this for you)
green chutney
1 lime, cut into wedges to serve
2 tsp Kashmiri chilli powder
2 tbsp ginger & garlic paste
50ml vegetable oil
2 tsp tomato purée
large pinch of crushed black pepper
2 tsp Kashmiri chilli powder
1 tsp garam masala
1 tsp turmeric

Steps:

Put the lamb and all the first marinade ingredients in a bowl and mix well. Chill for at least 2 hrs, and up to 4 hrs.
Blend all the second marinade ingredients together. Remove the lamb from the first marinade and put it in a clean bowl. Add the second marinade and rub it into the lamb, then chill for a further 4 hrs, or overnight.
Light a barbecue with a lid, then barbecue the chops on a high heat until cooked to medium (around 8 mins), making sure the meat isn’t directly on the flame to avoid burning the spices. The key is to keep the lid on so the temperature is consistent. Or cook in the oven on a baking tray for 12 mins, and finish off under the grill for 2 mins to crisp them up. Serve with lime wedges for squeezing over and green chutney on the side (see our recipe).

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BUTTERFLIED LEG OF LAMB | LAMB RECIPES | JAMIE OLIVER

Mexican-style lamb leg grilled with peppercorns, paprika and fennel, served with harissa yoghurt. Delicious!
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 323 calories per serving

1. If you can, prepare your lamb the day before you want to cook it. Using a sharp knife, carefully cut down the lamb leg to expose the bone.
2. Keeping your knife as close to the bone as possible, cut along one edge to completely reveal it.
3. Cut right around the bone, then remove it.
4. Lay the lamb flat on a chopping board, skin-side down. With your knife, make an incision halfway into the flesh on each side, where the meat is thicker, then open it out like a book.
5. You should now have a flat piece of lamb of more or less even thickness.
6. Soak your dried chillies in a bowl of hot water for 10 minutes.
7. Meanwhile, in a small frying pan over a medium heat, dry-toast the black and pink peppercorns, fennel and coriander seeds for 30 seconds, until they begin to pop and smell delicious.
8. Remove the softened chillies from the soaking water and transfer to a spice grinder or small food processor. Add the toasted spices and a splash of the soaking water, then blitz to a fine paste.
9. In a large bowl, mix the spice paste with the lemon zest, paprika, oil, vinegar and a pinch of sea salt. Pick in the oregano leaves, peel and crush in the garlic, then finely slice and stir through the chilli until combined. Add the butterflied lamb to the bowl and rub the marinade all over the meat. Cover and refrigerate for at least 4 to 6 hours, but ideally overnight.
10. Remove from the fridge at least 30 minutes before you're ready to cook, so the lamb comes up to room temperature. Fire up your barbecue, then once hot, cook the meat for 40 to 45 minutes, or until medium-rare, turning it every 10 minutes or so.
11. Transfer the lamb to a board and allow to rest for 15 minutes while you make your salad.
12. Click off and combine the chicory leaves with the watercress and pomegranate seeds in a serving bowl.
13. In a small bowl, stir the harissa through the yoghurt and season to taste.
14. Slice the lamb on the board and halve the zested lemon. Serve the lamb on the board with the salad, yoghurt dressing and lemon halves on the side.

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Reviews 5.0
Total Time 10 minutes
Calories 418.2 per serving

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