The onion juice in this marinade acts as a tenderizer. Combined with the other ingredients it infuses this sometimes chewy cut of lamb with a wonderful flavour.
Serves: 6–8
INGREDIENTS
6-8 shoulder chops, about 1 cm thick
Marinade
1 onion, peeled
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
1 teaspoon each ground cumin and paprika
zest and juice 1 lemon
2 tablespoons olive oil
¼ cup coriander, roughly chopped
sea salt and freshly ground pepper
Tomato relish
olive oil
4 large vine tomatoes, halved
1 red capsicum, cut into thin strips
¼ – ½ teaspoon chilli flakes
1 teaspoon ground cumin
½ teaspoon ground cinnamon
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 tablespoon honey
sea salt and freshly ground pepper
METHOD
Marinade: Roughly chop the onion and place in a food processor with the remaining ingredients. Blend to a thick paste.
Tip into a large shallow dish. Cut the lamb chops through their natural join, into two pieces. Add the lamb to the marinade and turn to coat. Refrigerate for at least 2 hours and up to 24 hours. The longer you marinate them the better the flavour.
Relish: Heat the grill plate until hot. Add a little olive oil and cook the tomatoes and capsicum until the tomatoes are collapsing and the capsicums are lightly coloured. Scoop into a small saucepan and add the remaining ingredients. Season. Place the saucepan on the barbecue and simmer until the relish is reduced and thick. Set aside.
To cook: Remove the chops from the marinade and season. Cook on a lightly oiled, preheated barbecue for 4-5 minutes each side for lamb that is a little pink in the centre.
To serve: Arrange the lamb chops on a platter and serve the relish in a bowl.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!