The onion juice in this marinade acts as a tenderizer. Combined with the other ingredients it infuses this sometimes chewy cut of lamb with a wonderful flavour.
Serves: 6–8
INGREDIENTS
6-8 shoulder chops, about 1 cm thick
Marinade
1 onion, peeled
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 teaspoon each ground cumin and paprika
zest and juice 1 lemon
2 tablespoons olive oil
¼ cup coriander, roughly chopped
sea salt and freshly ground pepper
Tomato relish
olive oil
4 large vine tomatoes, halved
1 red capsicum, cut into thin strips
¼ – ½ teaspoon chilli flakes
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 tablespoon honey
sea salt and freshly ground pepper
METHOD
Marinade: Roughly chop the onion and place in a food processor with the remaining ingredients. Blend to a thick paste.
Tip into a large shallow dish. Cut the lamb chops through their natural join, into two pieces. Add the lamb to the marinade and turn to coat. Refrigerate for at least 2 hours and up to 24 hours. The longer you marinate them the better the flavour.
Relish: Heat the grill plate until hot. Add a little olive oil and cook the tomatoes and capsicum until the tomatoes are collapsing and the capsicums are lightly coloured. Scoop into a small saucepan and add the remaining ingredients. Season. Place the saucepan on the barbecue and simmer until the relish is reduced and thick. Set aside.
To cook: Remove the chops from the marinade and season. Cook on a lightly oiled, preheated barbecue for 4-5 minutes each side for lamb that is a little pink in the centre.
To serve: Arrange the lamb chops on a platter and serve the relish in a bowl.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeLamb Steaks with Green Olive, White Bean and Lemon Salad
Article by Claire Aldous
RecipeLamb Chops with an Orange and Fennel Salad
Article by Claire Aldous
RecipeArtichoke, Bacon and Kumara Galette with Roasted Onion and Tomato Relish
RecipeLamb Chops with a Puy Lentil Salad
Article by Claire Aldous
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.