Moroccan-style Leg chops - Al Fresco Sunday Lunch
- Serves:
- 4
- Preparation time:
- 15
- Cooking time:
- 12 - 14 mins
Ingredients
- 4 frozen New Zealand Lamb Leg Chops
- 1 onion, peeled and coarsely grated
- 2 garlic cloves, peeled and crushed
- Juice 1 lemon
- 2 tbsp runny honey
- 1 tbsp olive oil
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped fresh mint
- ¼ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp mild chilli powder
- Salt and freshly ground black pepper
- Lemon wedges and red onion rings, to serve
- Fresh mint, to garnish (optional)
Method
1. Place the onion, garlic, lemon juice, oil, herbs and spices in a large bowl. Add plenty of black pepper. Unwrap lamb chops and place into the marinade. Cover and leave to defrost at room temperature for 4-5 hours or in the fridge overnight, turning occasionally and separating the chops.
2. Drain the leg chops and place on a rack over a grill pan lined with foil. Cook under a preheated hot grill for 6-7 minutes on each side until browned and tender. Alternatively, cook on the barbecue. Serve with fruity couscous, a lightly dressed salad and red onion rings. Garnish with fresh mint, if liked.
Tips and hints
- The lamb is cooked to medium in this recipe. If you prefer your lamb well done, use 8 lamb loin chops instead and follow the recipe above, cooking for about 6 minutes on each side.
