These little tasties are a great example of international cooperation. The finest Irish lamb is combined with some delicious spices to give us Indian Style Lamb Chops. They were perfect with the Spinach Dahl I posted last week. They are delightful and I prepared plenty. There were three of us sitting down to eat. Three chops is plenty for one person. There are eight chops in a rack. You know what I did.
- 2 lamb racks (16 chops unless the sheep was named Adam or you are being short changed)
- 2 teaspoons of smoked paprika
- 2 teaspoons of cayenne pepper
- 2 teaspoons of turmeric
- 2 teaspoons of cardamom pods
- 2 teaspoons of cumin powder (or seeds if you have them)
- 2 teaspoons of fennel seeds
- 1 teaspoon of black pepper
- 1 tin of coconut milk (400ml)
- 3 cloves of garlic
- Juice and zest of a lemon
- 5cm / 2″ piece of root ginger
Dry fry the fennel seeds in a frying pan. Add the fennel seeds, cardamom pods, ginger and garlic to a mortar. Bash them into a mush.
Zest the lemon. Add the mortar contents to a large bowl along with everything else except the lamb.
Give it a good stir to combine everything. Slice the lamb into chops. Add them to the mixture, being sure to cover them with the marinade.
Leave these to marinade overnight if possible or for as many hours as time allows. Fire up the barbecue to hot. Please note that I usually recommend barbecuing on a medium-low flame. These are different. We want a nice bit of blackening on the outside and tender lamb on the inside.
The chops only take a few minutes on the barbecue. You will have made the simple spinach dahl I did last week and you could even have a nice bit of naan bread to round out the dish. Feel free to squeeze a bit of lemon juice over the dish before serving.
If ever there was a good reason for doing a bit of international cooperation, it’s now. This dish brings together the very best of the great Indian content and gives it the benefit of great Irish lamb. I am not claiming it as an “Indian” dish. But it is inspired by some of the great food of that continent. Try it. You will not be disappointed.