SPICY OVEN BAKED LAMB CHOPS
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AMT
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UNIT
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INGREDIENTS
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8
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Double-boned lamb best end
chops
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1
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3
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tbsp
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1
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tsp
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Chili powder
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125ml
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85g
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4
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Star anise toasted in a hot pan
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3
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Green chilies
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8
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1
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METHOD:
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Marinate the chops in the lime juice, vinegar, chili powder and a pinch of salt while you make the rest of the marinade.
Heat 100ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.
Crush the star anise using a pestle and mortar, then tip into a food processor with the chilies, garlic, papaya and the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
To
cook the chops, preheat the oven to fan 180C/conventional 200C/gas
Lift the
chops out of the marinade and wipe off any excess so the chops are just
lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in
batches for a couple of minutes on each side until browned.
Transfer to
a roasting tray and roast for 10-20 minutes depending on how pink you like
your lamb. Serve the chops with mint sauce. |
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Thanks and enjoy.
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