Go Back
Print
Recipe Image
Smaller
Normal
Larger
Barbecued Lamb Chop With Vindaloo Spices
Teamed with a creamy mustard mash, the dish provides a delicious chance to bring some exciting flavours to classic, readily available lamb chops this weekend.
Print Recipe
Pin Recipe
Prep Time
35
minutes
mins
Cook Time
25
minutes
mins
Total Time
1
hour
hr
Course
Main Course
Cuisine
Global
Servings
4
Ingredients
4
Lamb chops, trimmed (from the best end)
2
tbsp
Corn or vegetable oil
1
tsp
Ginger paste
1
tsp
Garlic paste
1
tsp
Salt
4
tbsp
Clear vinegar
1
tbsp
Dark vinegar
For the rub
6
pods
Green cardamom
1
tsp
Teaspoon black peppercorn
4
Dried chillies
6
Cloves
2
inches
Cinnamon stick
2
tsp
Cumin seeds
1/2
tsp
Ground turmeric
1
tsp
Coriander seeds
1/4
tsp
Fenugreek seeds
2
tbsp
Fresh tomato puree
1
tsp
Jaggery or brown sugar
20
gram
Hard butter cubes
salted
For the mustard mash
500
gram
Floury potatoes such as Desiree
peeled and cut into chunks
1/2
tsp
Ground turmeric
1
tsp
Salt
100
gram
Butter
1
tbsp
Corn or vegetable oil
1/2
tsp
Mustard seeds
1
inch
Ginger
scraped and finely chopped
2
Green chillies
chopped
2
tbsp
Dijon/English mustard
2
tbsp
Single cream
1
tbsp
Fresh coriander
chopped
Instructions
To make the rub
Combine all the dry spices in a tray, spread them out and dry them out completely in a slow oven without burning them.
Pound them using a mortar and pestle to a coarse powder
In a bowl mix the ground spices with vinegar, add the lamb and mix thoroughly to coat well. Set aside for 10 minutes
Heat the grill and cook the chops on a medium heat by searing them for 3-4 minutes each side to get a crisp skin and golden brown colour
Remove from fire and keep warm in an oven dish to rest preserving the juices and keeping it covered
Collect the juices in a pan and reduce with tomato puree, jaggery and add the butter.
Check the seasoning
Boil the potatoes with turmeric and salt until tender
Drain and pass through a fine sieve and mix with the butter
Heat the clarified butter in a thick bottom frying pan, add the mustard seeds and when they begin to crackle, add the ginger and green chillies
Stir in the mashed potatoes; add the mustard paste and cream and sauté till the potatoes leave the side of the pan
Add the coriander leaves, mix well and remove from fire
Divide the mash on to four plates, sit the chops on it and pour the sauce around for pres1entation
Keyword
Lamb