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.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!