Coriander & Ginger Lamb Chops
Lamb works really well on the Barbi and new season best of all. This recipe is a variation on a dish picked up at a small roadhouse on the way out of Bondi, the slightly fusion edge enhances the overall flavour.
- Serving Size: 2
Ingredients
- 6 Best-end lamb chops (bone in)
- 50g ginger, grated
- 1 ripe papaya, peeled and rough chopped
- 30g bunch of fresh coriander, finely chopped
- 50ml extra virgin olive oil
- 2 or 3 hot green chillies, finely chopped and deseeded
- 100ml thick plain yoghurt
- 30g unsalted butter
Method
1) Mix ginger, papaya, oil and coriander in liquidiser, mix in the chillies and yoghurt
2) Remove fat/meat from top 2 inches of chop and flatten out meat, removing any extra fat - we can do this for you, just ask
3) Coat the chops with marinade and refrigerate in sealed bag for at least 4 hours
4) Sear on high heat, then grill for around 10 mins on medium heat and then a further 5 minutes on low. Keep turning to prevent burning and baste with melted butter.
5) Season with salt & pepper and leave to rest for a few minutes before serving.
Butcher Dan's Tip: Serve in an upright triangle, bones to the sky!