Spiced Lamb Chops, in a lovely sauce
This recipe uses our Barnsley Cut lamb chops. Named after the town in Yorkshire it is essentially a double-loin chop. They are so good, and as with all of our meats, sustainably sourced from excellent hand-picked British farms.
It is worth taking time with the onions. It is up to you how many chops you serve per person, 1 is enough for me but my friend likes 2, so I made 3 chops for us.
3 #meatboxcom Barnsley lamb chops
Spice rub
3 tbsp cumin seeds
2 tbsp coriander seeds
7 cardamom pods
1 tbsp turmeric
1 tbsp mild chilli flakes
1 tsp coarse sea salt (fine sea salt will need a lot less)
Sauce
3 onions, halved & sliced
2 inches ginger, peeled and grated or finely chopped
3 cloves garlic, peeled and finely chopped
1 x 400g tin tomatoes
400ml water
1 x medium hot chilli, finely chopped
2 tbsp cider vinegar
1 tbsp honey or sugar
50g butter
Cooking oil (whatever you use)
Fresh coriander
Greek yogurt
Chilli, to finish
Sea salt
Toast the cumin seeds and coriander seeds in a dry frying pan for a minute until fragrant. Bash the cardamom and remove the seeds, discard the husk. Grind the spice mix in a pestle and mortar or spice grinder. Press into the lamb chops. Cover and leave in the fridge. Do this the day before if you can.
Heat half the butter & a tbsp of oil over a medium heat. Add the onions, stir well & reduce the heat to low. Cook gently stirring occasionally until soft (about 30 mins).
Add the ginger, garlic & chilli & stir through. Add the tomatoes, water, vinegar & honey. Bring to the boil & reduce the heat. Cook for 30 minutes.
In the last 15 minutes, prepare the chops. Heat the remaining butter & a tbsp of oil in a heavy frying pan over a medium-high heat. Fry fat side first, then fry until golden on each side. Check the sauce & add salt to taste. Place the chops in one layer in the pan with the sauce and cook to your likeness, turning half way through.
Serve with splashes of yogurt and a sprinkle of chilli and coriander.
It is worth taking time with the onions. It is up to you how many chops you serve per person, 1 is enough for me but my friend likes 2, so I made 3 chops for us.
3 #meatboxcom Barnsley lamb chops
Spice rub
3 tbsp cumin seeds
2 tbsp coriander seeds
7 cardamom pods
1 tbsp turmeric
1 tbsp mild chilli flakes
1 tsp coarse sea salt (fine sea salt will need a lot less)
Sauce
3 onions, halved & sliced
2 inches ginger, peeled and grated or finely chopped
3 cloves garlic, peeled and finely chopped
1 x 400g tin tomatoes
400ml water
1 x medium hot chilli, finely chopped
2 tbsp cider vinegar
1 tbsp honey or sugar
50g butter
Cooking oil (whatever you use)
Fresh coriander
Greek yogurt
Chilli, to finish
Sea salt
Toast the cumin seeds and coriander seeds in a dry frying pan for a minute until fragrant. Bash the cardamom and remove the seeds, discard the husk. Grind the spice mix in a pestle and mortar or spice grinder. Press into the lamb chops. Cover and leave in the fridge. Do this the day before if you can.
Heat half the butter & a tbsp of oil over a medium heat. Add the onions, stir well & reduce the heat to low. Cook gently stirring occasionally until soft (about 30 mins).
In the last 15 minutes, prepare the chops. Heat the remaining butter & a tbsp of oil in a heavy frying pan over a medium-high heat. Fry fat side first, then fry until golden on each side. Check the sauce & add salt to taste. Place the chops in one layer in the pan with the sauce and cook to your likeness, turning half way through.
Serve with splashes of yogurt and a sprinkle of chilli and coriander.