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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.