Spicy Sticky 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.

SPICY LAMB SHOULDER CHOPS

Steps:

• Place the meat in a casserole dish. Arrange the sliced onions and green peppers on top of the chops. Mix the remaining ingredients together and pour the mixture over the meat. Cover the casserole and cook in a 350 degrees F oven for about 1 hr.

INDIAN SPICED LAMB CHOPS WITH CUCUMBER SALAD

Steps:

• To make the cucumber salad, Slice the cucumber and onion thinly and add to a medium bowl.
• Dissolve the sugar in the lemon juice/vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving.
• Combine all the spices, garlic, ginger and olive oil in a small bowl and set aside.
• Rub the spice mixture into the lamb chops and repeat on the over side.
• Pan-fry/grill the lamb chops in a pre-heated pan/grill. You can also cook the lamb in the oven or on an outdoor grill/braai.
• Cook your lamb chops for 3-4 minutes per side and allow to rest for 5 minutes before serving.

SPICY STICKY LAMB CHOPS

Steps:

• Preheat the oven to 475 degrees F.
• Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
• Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
• Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
• Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.

SPICY STICKY LAMB CHOPS

Steps:

• Preheat the oven to 475 degrees F.Toast the coriander and fennel seeds in small pan over a medium flame, shaking every 30 seconds so they don't burn. Once they've given off a lovely aroma and have turned a darker tone, remove from the hot pan and cool completely on a plate. Then throw them into your spice grinder and grind to a fine powder.
• Mix the spices with the yogurt, tomato paste, ginger, garlic, hot sauce, brown sugar, salt, a healthy few grinds of freshly ground black pepper, apple cider vinegar, and oil. Taste and season according to your palate.
• Cover each chop with the marinade, rubbing it into the meat and fat. You can marinate overnight, a few hours, or just 30 minutes. I've done all three and it tastes great every way.
• Bake the chops in a 9- by 13-inch baking dish until the lamb is cooked to medium-rare, or to your liking, 15 to 20 minutes. Remove from the oven and allow to rest, tented with foil, for about 5 minutes before serving.