Marinated Lamb Chops
Yudhika Sujanani takes her culinary inspiration from Greece; the fresh aromatic Mediterranean flavours come alive in today’s Menu. She’s preparing Marinated Cumin & Ginger Lamb Chops, a side dish of Butter Beans with Feta & Herbs, a spicy tomato sauce and to finish off the meal a Cinnamon Halva Cake.
Ingredients
- 12 lamb chops
- 1 onion
- 125ml double thick Greek yoghurt
- 50ml fresh cream
- Juice of 1 lemon
- 10ml ground cumin
- 5ml ground black pepper, to season
- 15ml fresh ginger, pounded
- Sea salt, to season
- 45ml sunflower oil
- Lemon wedges, to serve
Method
- Finely grate the onion.
- Place a strainer over a glass bowl.
- Press the onion pulp in the strainer using the back of a spoon.
- Reserve the juices and discard the pulp.
- Place the cream, double tick yoghurt, lemon and onion juice into a mixing bowl.
- Add the ground cumin, black pepper and ginger.
- Mix well to combine.
- Dip the lamb chops in the marinade to coat.
- Marinate for 30 minutes or preferably overnight.
- Place a wire rack over a baking tray.
- Place the lamb chops on the wire rack and season with coarse salt.
- Drizzle with sunflower oil.
- Place the chops in a pre-heated oven at 200 degrees Celsius for 12 – 15 minutes.
- Serve garnished with lemon wedges.
