Spicy Lamb Chops

Spicy Lamb Chops

Recipe Serves: 4-6


2 racks of lamb, French trimmed (about 900g)

½ pomegranate, deseeded

Mrs Bridges pineapple and mango salsa, to serve


For the marinade:

1 tablespoon coriander seeds

1 tablespoon cumin seeds

4 tablespoons olive oil

4 tablespoons Mrs Bridges pineapple and mango salsa

4 cloves garlic, finely sliced

1 teaspoon ground turmeric

1 teaspoon cinnamon

½ teaspoon chilli flakes (or to taste)

1 teaspoon salt


For the dressing:

25g coriander, mostly finely chopped but reserve a few sprigs to serve

10g mint leaves

1 red chilli (or to taste), deseeded and finely chopped

Juice of 1 lime

4 tablespoons of olive oil

Large pinch of salt

Follow The Recipe

Cut the racks of lamb into individual chops by using a sharp knife to cut between the bones, you should get 7 chops from each rack of lamb.

In a dry frying pan over a medium heat toast the coriander and cumin seeds until they just start to smell deliciously spicy. Put the seeds into a mortar and pestle (or a spice grinder) and grind to a rough powder.

In a large bowl or a lidded container add the coriander and cumin, olive oil, pineapple and mango salsa, sliced garlic, turmeric, cinnamon, chilli flakes and salt. Mix well to make a paste. Add in the prepared lamb chops and mix well, making sure all the lamb pieces are covered in the marinade. Cover and put the lamb in the fridge to marinate for a couple of hours.

For the dressing finely chop the chilli, parsley and most of the coriander and mix with the oil, lime juice and salt.

When you are ready to cook the lamb preheat the oven to 230°C. Line a large baking tray with baking parchment. Arrange the lamb chops on the tray, making sure there is space between them. Put the chops in the oven and cook for 15-20 minutes, until the fat has crisped up, but they are still slightly pink in the middle.

Put the lamb chops on a large platter, drizzle over the coriander dressing and add dollops of more pineapple and mango salsa. Sprinkle over the pomegranate seeds and the reserved coriander sprigs. This is delicious served with a veggie curry and rice or with naan bread and raita.


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