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.
Related Content
![Lamb Steaks with Green Olive, White Bean and Lemon Salad]()
RecipeLamb Steaks with Green Olive, White Bean and Lemon Salad
Article by Claire Aldous![Lamb Chops with an Orange and Fennel Salad]()
RecipeLamb Chops with an Orange and Fennel Salad
Article by Claire Aldous![Artichoke, Bacon and Kumara Galette with Roasted Onion and Tomato Relish]()
RecipeArtichoke, Bacon and Kumara Galette with Roasted Onion and Tomato Relish
![Lamb Chops with a Puy Lentil Salad]()
RecipeLamb Chops with a Puy Lentil Salad
Article by Claire Aldous
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!