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
Cumin Seeds Ground
Cumin seeds are an ancient and versatile spice that are a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish and Mexican cooking.$3.45
Cumin Seeds Whole
Cumin seeds are an ancient and versatile spice that is a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish, and Mexican cooking.$3.45
Coriander Seeds Whole
Coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish-brown colour and a spicy lemon flavour. The whole seeds are more often used in savoury dishes and are particularly good in dukkah and panch poran. They add a rich roasted flavour and are an essential curry spice in India and Middle Eastern cuisine as well as being used widely in Northern European cuisine.$3.45
Fennel Seeds Whole
Fennel seeds whole is obtained from the aromatic and tall fennel plant, which originated in the Mediterranean and are member of the caraway family. The seeds release a strong anise flavour that is warm and breath freshening. It is a key ingredient of the Chinese five-spice and Herbs de Provence$3.45
Chillies Crushed with seeds
Chillies are grown throughout the world and are used to add flavour and heat to many dishes. Dried chillies taste rather different to the fresh variety due to the caramelisation of the sugars that occurs during the drying process. They are used widely in Mexican, Asian, Indian and Italian dishes.$3.45
Mint leaves have a distinctly sharp and fresh flavour and aroma that adds vibrancy to many dishes. Its soft dark green leaves are commonly used in both savoury and sweet dishes and as a garnish in Greek, Turkish, and Middle Eastern cuisine.$3.45
Pepper Black Ground
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. When ground, its grey in colour as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
The Spice People carry these pepper products: pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
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.
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.
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.
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
Transfer the chops to a serving platter along with the tahini sauce.