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    Genevieve Taylor's spicy coconut lamb chops

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    Genevieve Taylor's spicy coconut lamb chops

    The mint adds a welcome hit of freshness to these richly spiced chops, so be generous!  

    • Preparation time: 15 minutes + 2 hours marinating
    • Cooking time: 10 minutes

    Serves: 4

    Ingredients

    1 tbsp cardamom pods
    160ml coconut cream
    4 cloves garlic, crushed with sea salt
    50g piece ginger, finely grated
    1 tsp ground turmeric
    25g pack coriander, chopped
    8 lamb chops
    25g cashew nuts
    Handful mint, chopped, to serve 

    Method

    1. Bruise the cardamom pods using a pestle and mortar until they open. Remove and discard the papery shells, then grind the seeds to a coarse powder. Transfer to a shallow bowl and mix with the coconut cream, garlic, ginger, turmeric and coriander. Season with freshly ground black pepper. Add the lamb chops and coat them thoroughly with the coconut mixture. Cover and leave to marinate in the fridge for at least 2 hours, or overnight.

    2. When ready to cook, fire up the barbecue ready for direct cooking (see Cook’s Tip).

    3. When the barbecue is hot, tip the cashews into a small fireproof pan (no plastic or wooden handles) and set it over the coals. Toast for 1-2 minutes, cool, then chop roughly. Set aside. This can also be done on the hob indoors, if you want to get ahead.

    4. Lay the chops directly over the coals, lower the lid and cook for 3 minutes on each side until lightly charred and surfaces are thoroughly cooked (a probe thermometer will read 63°C for medium, or 71°C for well done). If the fat from the chops is causing the barbecue to flare up as they cook, move them slightly away from the heat source.

    5. Pile the chops onto a platter and sprinkle over the cashews and mint, then serve immediately. 

    Your recipe note

    Edit your recipe note

    Cook’s tip
    The most important technique to master is an understanding of how to set up different heat zones on your barbecue. For indirect cooking, put lit charcoal on one half of the barbecue and leave the other half empty. This allows you to cook on
    two zones: directly (over the fire) and indirectly (off the fire), and in between
    for moderate heat. Control the temperature by moving food closer to or further away from the heat source.
    For recipes that call for ‘direct cooking’, you also put the lit charcoal to one side of the barbecue, then you cook directly over the fire, but can easily slide food
    further away if it's cooking too fast. Never flood the base of your grill with charcoal once it is alight you will have nowhere to hide if the heat becomes too fierce. Unless otherwise specified in the recipes, cook with the barbecue lid down. Doing so will hugely increase the energy efficiency and speed of cooking.

    Adapted recipe from Foolproof BBQ: 60 Simple Recipes to Make the Most of Your Barbecue by Genevieve Taylor, published by Quadrille Publishing Ltd; 1st edition (15 April 2021)  

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