Recipe byThe ZestyPlate Kitchen
Juicy barbecued lamb chops marinated in a fiery ginger, garlic, chilli and cumin paste. Quick to prepare and packed with bold, aromatic flavour.
Lamb chops marinated in garlic, ginger, lemon and warm spices, then chargrilled until charred outside and pink within. They're quick and bold, and they take well to the barbecue. With most of the time spent marinating rather than cooking, this is a fast way to a real treat.
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Prep 15 min
Cook 8 min
Total 25 min
Easy
Scale:
- 4 Cloves Crushed Garlic
- 1 tblsp Ginger
- 1 tblsp Lemon Juice
- 1 tblsp Olive Oil
- 1/2 tsp Chili Powder
- 1 tsp Cumin
- 8 Lamb Loin Chops
Preparation
- Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning, and blitz with a hand blender until smooth. Use to coat the lamb chops on both sides, then leave to marinate in the fridge for a couple of hours or overnight.
- Heat a barbecue until hot and cook the chops over the coals for 3 minutes on each side, until cooked but still pink and juicy in the centre.
Tips from the ZestyPlate Kitchen
- Blitz the marinade until smooth so it coats the chops evenly and stays put on the grill.
- Give them a couple of hours in the marinade, or overnight if you have the time.
- Get the grill genuinely hot so you char the outside before the inside overcooks.
- Rest the chops for a few minutes off the heat so they stay juicy and pink.
Frequently Asked Questions
Yes. A hot griddle pan or the grill gives a good char. Just open a window, as it gets smoky.
Cook over high heat for just a few minutes a side, then rest before serving. Lamb chops dry out fast if overdone.
Flatbread, a crisp salad, minted yoghurt or grilled vegetables all pair nicely.
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