Wednesday, 11 May 2011

Spiced Marinaded Lamb Chops

Something quick to throw together... with a little preparation the night before! Again borrowed from Nigel Slater, but toned down a bit for the benefit of my spice-allergic fiancĂ©e, and without the garlic for a change. I found it odd to cook the marinade beforehand, and to be honest I think you don't need the full 15 minutes simmering time that Nigel recommends. And even I didn't add as much salt as he was going to...! I was pleasantly surprised at how the acidity of the tomato made the meat quite tender, and the flavours all worked together. It was barely spicy at all, so if you like it hot, add a couple of dried chillies. We ate this tonight with apricot and cinnamon cous-cous, a simple cucumber and celery salad and a dollop of natural yoghurt, before dashing off to see 'Thor' in all its amusing silliness.


  • 4 lamb chops
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 2 spring onions
  • 1 thumb of ginger
  • half a red chilli (or more if you like a kick)
  • two tomatoes
  • juice of half a lime
  • a handful of fresh coriander

Put the lamb chops in a small, shallow dish. Crush the seeds in a mortar and pestle, and finely chop the spring onion and ginger. Fry all of these in vegetable oil for a few minutes, until fragrant. Dice the tomatoes and add them, then cover and simmer for five minutes, until the tomatoes are softened. Remove from the heat and squeeze in the lime juice and the coriander. Season, leave to cool, then pour over the chops, turning them so they are coated. Leave to marinade overnight, then when you are ready to eat, grill them at a high heat for 4-5 minutes each side, until golden brown on the outside and pink in the middle.

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