Tomorrow is Sunday and you know what that means, it’s roast time…or it would be if we lived in England or the 1980’s. But since we do neither, we’re making an Aussie version on the barbecue instead.
Perfect for entertaining, adinner for two or feeding the family, this fresh, zesty lamb recipe by Australian chef,Hayden Quinn is the ultimate dinner party dish. In fact, according to a recent survey by Australian Lamb*, it’s the meat of choice for most Australians when presented with surprise guests and spontaneous meals.
“I know I can always rely on lamb to pull out an easy crowd pleaser in these situations. And I’m not alone – 82% of Australians choose lamb because it’s so versatile and can be easily cooked,” says Quinn.
“I’m a huge fan of lesser known cuts like forequarter chops, rump and leg steaks to impress my guests. They’re full of flavour and can be cooked in so many winning ways. Fire up the BBQ and cook some chops, pan fry the leg steaks and slice some rump for stir-fries.“
Thanks Hayden, that’s just what we’ll do.
Indian-Style Barbecued Lamb Chops with Greens
8 small lamb forequarter chops or 4 large, trimmed
4cm piece ginger, finely grated
80ml (1/3 cup) olive oil
2 tablespoons chilli jam
1 tablespoon garam masala
3 teaspoons poppy seeds
2 teaspoons ground cinnamon
1 teaspoons ground nutmeg
1⁄2 cup roughly chopped coriander leaves
2 zucchini, quartered lengthwise, scored
Baby rocket, tomato and cucumber salad with natural yoghurt & lemon wedges, to serve
Preheat barbecue to high.
To prepare the marinade, place ginger, 2 tablespoons oil, jam, spices and coriander in a medium bowl. Season to taste and stir to combine. Take 1 tablespoon of the marinade and place in a separate small bowl and set aside. Add lamb forequarter chops to the medium bowl and toss well to coat. Allow to marinade for 30 minutes.
Add 1 tablespoon of tepid water and remaining oil to the reserved marinade. Season to taste and stir well to combine. Brush the cut side off the zucchini liberally with the mixture.
Cook lamb on barbecue, turning and basting with marinade for 5 – 6 minutes or until cooked to your liking. Cover loosely with foil and stand for 5 minutes before serving.
Meanwhile, place zucchini cut side down on the barbecue. Cook for 2 – 3 minutes while occasionally turning until zucchini is charred or cooked to your liking.
Divide zucchini among plates and serve with lamb forequarter chops and natural yoghurt.
Serve with baby rocket, tomato and cucumber salad with lemon wedges on the side.
For more tender lamb recipes from We Love Our Lamb clickhere or if you’re more of a beef eater, cook up one of these moorish dishes instead.
*A total of 1,027 meat eating Australians aged 18+ years were interviewed by Lonergan Research. Surveys were distributed throughout Australia including both capital city and non-capital city areas. Fieldwork commenced on Friday 8 April 2016 and was completed on Wednesday 13 April 2016.