Middle Eastern Lamb Chops

🧂 Ingredients

• 12 lamb chops
• 2 tbsp olive oil
• salt
• 2 tbsp parsley – chopped

  for garnish
• 1 tbsp dukkah - optional garnish
• 1 red capsicum (pepper)
• 5 red chili
• 1 shallots sliced finely
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 3 tbsp canola oil
• 2 cloves garlic – crushed
• 1 tsp sugar
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1 tbsp tomato paste
• 1 tsp salt
• 500 g Greek yoghurt
• 1 tbsp lemon juice
• 1 clove garlic – crushed
• 1 tsp salt

Instructions

• 1 Mix all ingredients together
• 2 Place in a muslin cloth inside a sieve
• 3 Place sieve over a bowl and leave in the fridge for 6-24hrs. I like the
  consistency after 6 hours as it’s thick and creamy. The longer you leave it the
  thicker it will become
• 4 Char the chilis & red capsicum in the BBQ or over a gas flame
• 5 Place them in a bowl and cover with clingfilm to sweat – this makes them easier
  to peel
• 6 Sweat the garlic & shallot on medium heat with the oil – approx. 4 minutes
• 7 Add spices, sugar & tomato paste and cook for a further 2-3 minutes
• 8 Remove from the heat, peel the chili/capsicum & cut the green tops off them
• 9 Place chili, capsicum, shallot mix and remaining ingredients into a blender and
  blend to a paste
• 10 Store in the fridge for up to 3 months
• 11 Brush the lamb with oil and season with salt
• 12 Cook on a heated grill pan (on medium-high heat) for 2 minutes per side or until
  internal temp is 52-55c
• 13 Rest for 5 minutes before serving

Nutrition Info