Lamb With Lime Ginger Chilli Recipes

CHILLI GINGER LAMB CHOPS

Chilli ginger lamb chops image

Marinate your chops with ginger, lemon, chilli and cumin then chargrill until juicy in the middle

Provided by Sara Buenfeld

Time 18m

Number Of Ingredients 7

Ingredients

4 garlic cloves , crushed
1 tbsp grated ginger
1 tbsp lemon juice
1 tbsp olive oil
½ tsp chilli powder
1 tsp cumin
8 lamb chops

Steps:

Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
Heat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre.

Nutrition Facts : Calories 227 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 30 grams protein, Sodium 0.2 milligram of sodium

LAMB WITH LIME, GINGER & CHILLI

Lamb With Lime, Ginger & Chilli image

I use Australian brand Outback Spirit, Lime, Ginger & Chilli Sauce. If you can't find a sauce with all three ingredients, add some lime and ginger to a mild chilli sauce.

Provided by Ninna

Categories Lamb/Sheep

Time 10m

Yield 2 serving(s)

Number Of Ingredients 3

Ingredients

400 g lamb backstraps
2 tablespoons extra virgin olive oil
1/4-1/2 cup chili sauce, I use Lime, Ginger & Chilli Sauce by Outback Spirit which is Gluten Free

Steps:

Slice lamb in diagonal slices about 3/4" thick and pan fry in olive oil on medium high heat to seal. Add sauce to pan and toss lamb slices in sauce for 2-3 minutes.
Serve medium rare on a bed of rocket (arugula).

LAMB AND WHITE BEAN CHILI

Lamb and White Bean Chili image

Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.

Provided by Melissa Clark

Categories dinner, soups and stews, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced (or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
2 tablespoons chile powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 tablespoons tomato paste
3 1/2 cups cooked white beans (homemade or canned)
Plain yogurt, preferably sheep's milk, for serving
Lime wedges, for serving

Steps:

Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 13 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 556 milligrams, Sugar 3 grams

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