Lamb Chops Recipes Jamie Oliver

GRILLED MOROCCAN LAMB CHOPS

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Lay the lamb cutlets on a plate and sprinkle them with sea salt, black pepper, the mint and paprika.
• Finely grate over the lemon zest and squeeze over the juice, then drizzle with oil and massage the flavours into the chops. Leave to marinate for 1 hour.
• Meanwhile, crush the fennel and cumin seeds in a pestle and mortar, then tip onto a baking tray with the almonds. Drizzle with a little oil, season and toss to coat.
• Toast in the preheated oven until lightly golden, then remove and allow to cool.
• For the coleslaw, peel and shred the carrots and celeriac on a mandolin (use the guard!). Remove the core from the cabbage and peel the onion, then slice as finely as you can with a sharp knife. Pick and finely chop the coriander leaves and stalks.
• Place all the veg in a bowl with the yoghurt and coriander stalks, then finely grate in the lime zest and squeeze in the juice. Mix well and season with salt and pepper.
• Scoop the houmous into a nice bowl, spoon the harissa and a lug of oil on top and swirl them half in with a spoon to get a rippled effect.
• Put the cooled spiced nuts into a sandwich bag and smash them up with the bottom of a pan or a rolling pin.
• Preheat a griddle pan to high, then cook the lamb for 3 minutes on each side, or until cooked to medium.
• Serve the chops in a pile on one end of a chopping board and arrange the bowl of houmous, coleslaw and spicy nuts nicely around them, then sprinkle with the coriander leaves. Dip a chop in the houmous, then in the nuts and eat with the coleslaw - delicious!

MARINATED LAMB

Steps:

• Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).
• Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.
• Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated.
• Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required.
• To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.
• Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C). Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.
• Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden.