Spiced Grilled Lamb Chops

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There’s nothing more Australian than lamb chops on the BBQ; they’re succulent and juicy when grilled and a hit with the whole family. So we at The Spice People have joined forces with the My Market Kitchen team to celebrate this delicious Aussie ingredient because we think the humble chop deserves it! When it comes to good quality lamb less is more; so in this recipe Lynton keeps it super simple with an aromatic dry spice rub and easy yoghurt dipping sauce.

There are spices aplenty in this recipe but they all work together so well to compliment that beautiful lamb. Plus, by keeping the spices whole, they not only add flavour but texture and crunch to the dish. Lynton finishes with a cooling yoghurt tahini dip to round out all of those rich flavours and mellow out the hum of the dried chilli.

With fennel and cumin seeds as well as lamb’s best friend, mint; this dish is so simple to make and will be ready in two shakes of a lamb’s tail!

Spices used in this recipe

  • chillies crushed

    Chillies Crushed

    $3.30$6.95
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  • coriander seeds whole

    Coriander Seeds Whole

    $3.30$6.95
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  • cumin seeds ground

    Cumin Seeds Ground

    $3.30$6.95
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  • cumin seeds whole

    Cumin Seeds Whole

    $3.30$6.95
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  • fennel seeds whole

    Fennel Seeds Whole

    $3.30$6.95
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  • mint leaves

    Mint Leaves

    $3.30
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  • pepper black ground

    Pepper Black Ground

    $3.30
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Method

  1. In a small non-stick pan toast the fennel seeds, coriander seeds, cumin seeds and black pepper for 2-3 minutes until they are aromatic and the rawness has been cooked out. Transfer these spices along with the mint leaves, chilli flakes and salt to a mortar and pestle and pound to a coarse rub.

  2. Add the spices to the lamb chops and rub the spices all over. If you have time it is best to allow these chops to marinate for at least 30 minutes up to overnight.

  3. Preheat a large frying pan over high heat and add a good drizzle of olive oil before cooking the lamb chops off in batches until your liking of rareness.

  4. Meanwhile in a food processor add the tahini, greek yoghurt, cumin powder, salt and lemon juice before starting the motor and blitzing for 1 minute. With the motor still running loosen the mix with cold water until you have a pouring consistency. Stop the motor and check seasoning and adjust if needed. Transfer to a small serving bowl

  5. Transfer the chops to a serving platter along with the tahini sauce.