Lamb is one of the biggest Easter symbols and this lamb chop recipe is such a delicious dish, which takes its inspiration from the spices Muslim Chinese use – it’s fast, simple, delicious, healthy and perfect for entertaining. Spiced Lamb Chops with Pickled Onion and Coriander Salad Prep time: 10 minutes, plus 30 minutes for marinating Cook in: 5 minutes Serves: 2 Ingredients 4 lamb chops 1 tbsp groundnut oil salt and ground white pepper For the Spice paste 1 tbsp groundnut oil 2 green chilies, sliced 1 tsp of dried chilli flakes 1 tsp of medium curry poweder 1 tsp of turmeric 1 tsp of ground cumin 1 tsp of Shaohsing rice wine or dry sherry For the salad 1 white onion, sliced into rings Juice of ½ lemon 4 tbsp of clear rice vinegar or cider vinegar 1 tbsp mirin ¼ tsp salt ¼ tsp of caster sugar Small handful of coriander, finely chopped Place the onion rings for the salad in a bowl with the lemon juice and 400ml (14fl oz) of water and leave to marinate for 10 minutes. Meanwhile put all the ingredients for the spice paste in another bowl and mix together well. Add the lamb chops and turn in the paste to coat, then cover with cling film and leave to marinate for 20 minutes. Drain the onion rings well, then place in a clan bowl with all the remaining ingredients for the salad except the coriander, stir together to combine and set aside to marinate for 10-15 minutes. Sprinkle over the coriander just before serving. Heat a wok over a high heat until it starts to smoke and then add the groundnut oil. Add the marinated lamb chops and fry for 2 minutes on each side. (Fry for another 1-2 minutes if you prefer them well done). Season further, to taste, with salt and ground white pepper and serve with the pickled onion and coriander salad.
Please login to leave comment.