Coriander Lamb Chops Recipes

SPICY LAMB CUTLETS WITH CRISPY CORIANDER POTATOES

Steps:

• These lamb chops are a great alternative to a Sunday roast and packed with spicy flavour
• Preheat the oven to 200°C/400°F/gas 6. Drizzle the cutlets with olive oil and sprinkle over a pinch of salt, the black pepper, chilli and the thyme leaves. Give the cutlets a good rub to massage in the flavours, then put to the side.
• Cut the potatoes into large, even-sized chunks and place in a pan of cold, salted water. Bring to the boil and cook for 8 to 10 minutes. Drain and leave to steam dry. Meanwhile, crush the coriander seeds lightly in a pestle and mortar.
• Tip the potatoes into a large roasting tray and crush them slightly with your thumb. Sprinkle over the crushed coriander seeds and the cinnamon. Drizzle over the olive oil and pour in the red wine. Toss to coat the potatoes, then roast for 45 minutes, turning them half way through.
• While the potatoes are in the oven, cook the cabbage for 10 minutes in a large pan of boiling, salted water. Get a griddle pan nice and hot and griddle the cutlets to your liking for 5 to 8 minutes, turning them halfway through.
• Drain the cabbage and tip back into the pan. Squeeze over the lemon juice, drizzle over a little extra virgin olive oil and season. Serve the cutlets with the coriander potatoes and the lemony cabbage.
• Tip: These tasty coriander potatoes are also great with pork chops or chicken.

SPICE-RUBBED LAMB CHOPS

Steps:

• Stir together thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.
• Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add chops. Reduce heat to medium. Cook chops, flipping halfway though, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide arugula between plates; drizzle with remaining teaspoon oil. Serve with cauliflower.

CORIANDER-AND-CHILE-RUBBED LAMB CHOPS

Steps:

• Divide lemon juice and garlic between 2 sealable plastic bags and put 6 tied chops in each bag, shaking to distribute marinade. Marinate 20 minutes. Grind coriander and red pepper flakes with a mortar and pestle or in an electric coffee/spice grinder, then pour onto a plate. Pat chops dry and season well with salt. Dip both sides of each chop into spice mixture to coat.
• Preheat oven to 450°F. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops, 4 at a time, until browned on all sides (add more oil to skillet for each batch). Transfer chops to a large shallow (1-inch-deep) baking pan as browned.
• When all chops are browned, roast in middle of oven 10 minutes for medium-rare. Remove string before serving.

CORIANDER-CRUSTED LAMB CHOPS

Steps:

• Trim fat from chops and place them on a flat plate.
• Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
• Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
• Allow the chops to rest 5 minutes before serving.

LAMB CHOPS WITH CORIANDER PESTO

Steps:

• Rub a little oil onto each side of the lamb, then season to taste with salt and pepper. Grill, barbecue or fry over medium-high heat for 5 mins, then turn over and cook 5 mins more for medium; 7 mins more for well done.
• While the meat is cooking, whizz together the rest of the ingredients with the remaining oil in a blender or with a mortar and pestle, to a rough paste. Serve the chops with the pesto drizzled over.

INDIAN LAMB CHOPS RECIPE

Steps:

• Mix together the red chili powder, coriander, garam masala, ginger garlic paste, and water in a bowl.
• Trim the lamb chops, then marinate them in the spice mixture for 30 minutes.
• In a pressure cooker, sauté the onions and tomatoes.
• Add the marinated lamb chops, then cook slowly on a Low flame for 10 whistles until well done and tender.
• Once the lamb is cooked, remove it from the pressure cooker and set aside to cool.
• Reduce the remaining liquid in the cooker to form a thick sauce.
• Just before serving, grill the lamb chops on a hot griddle with sesame oil.
• Baste generously with the reduced sauce.
• Serve hot, and enjoy!

CORIANDER LAMB CHOPS

Steps:

• Preheat broiler.
• With a mortar and pestle or in an electric coffee/spice grinder grind coriander seeds. Mince garlic and mash to paste with salt. In a bowl stir together coriander, garlic paste, and oil and rub onto chops.
• Arrange chops on rack of a broiler pan and broil 3 inches from heat 3 minutes on each side for medium-rare.

STIR-FRIED LAMB WITH CORIANDER AND SICHUAN PEPPER

Steps:

• 1. Remove the bone from the chops and slice the meat thinly. Combine with the meat marinade ingredients and set aside for 10 minutes. Pick the leaves from the coriander plant and roughly chop the stems and roots. 2. Heat a wok over high heat and add the oil, then the lamb. Fry the lamb for about 4 minutes, until browned. Remove the meat from the wok and return the wok to the heat. Add a little more oil if needed, then the ginger, garlic and chopped coriander stems and roots. Toss until the garlic is fragrant, about 30 seconds. Add the Sichuan peppercorns and chillies and toss for about a minute, taking care not to burn them. Add the spring onions and toss quickly, then return the lamb to the wok. 3. Season with Shaoxing wine, salt and sugar and toss the lamb for 2 more minutes, until the spring onions soften. Drizzle in a little of the cornstarch mixture, but only as much as needed to thicken the juices in the wok. Toss through the coriander leaves and serve. Also try: Adam Liaw's braised Chinese cabbage with cream sauce and prosciutto Find more of Adam Liaw's recipes in the Good Food New Classics cookbook. Buy Now