- 1/4 cup chutney
- 1/4 cup unsweetened pineapple juice
- 2 teaspoons dijon-style mustard
- 1 teaspoon soy sauce
- Dash crushed Red Pepper
- 1 clove garlic, minced
MethodCover and blend or process until pureed. Glaze may be refrigerated, in a covered container, for up to one week.
- 8 double-boned lamb best end chops - you will need to ask your butcher for these
- juice of 1 lime
- 3 tbsp malt vinegar
- 1 tsp chilli powder
- 125ml mustard oil or vegetable oil, plus extra for frying
- 85g gram flour (chickpea flour)
- 4 star anise toasted in a hot pan
- 3 green chillies
- 8 garlic cloves
- 1 small papaya, peeled, seeded and chopped
- Fresh mint sauce (see link below)
- Tamarind's winter salad (see link below)
- Marinate the chops in the lime juice, vinegar, chilli powder and a pinch of salt while you make the rest of the marinade.
- Heat 100ml of the oil in a small saucepan and add the gram flour, stirring continuously for a minute or two until the flour forms a smooth sandy paste and you begin to smell a nutty aroma. Transfer the paste to a bowl and leave to cool.
- Crush the star anise using a pestle and mortar, then tip into a food processor with the chillies, garlic, papaya and the remaining oil and blend to a smooth paste. Mix both pastes over the marinated meat and refrigerate for a minimum of 4 hours.
- To cook the chops, preheat the oven to fan 180C/conventional 200C/gas 6. Lift the chops out of the marinade and wipe off any excess so the chops are just lightly coated. Heat 1 tbsp oil in a large frying pan and fry the chops in batches for a couple of minutes on each side until browned. Transfer to a roasting tray and roast for 10-20 minutes depending on how pink you like your lamb. Serve the chops with mint sauce and winter salad.
- 12-18 lamb chops, depending on size
- 2 garlic cloves, thinly sliced
- rosemary sprigs
- 290g jar roasted red peppers
- 1 garlic clove, roughly chopped
- 1 red chilli, roughly chopped
- generous handful mint
- 1 tbsp lemon juice
- 3 tbsp olive oil
- Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
- For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
- Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).
- Rub a little oil onto each side of the lamb, then season to taste with salt and pepper. Grill, barbecue or fry over medium-high heat for 5 mins, then turn over and cook 5 mins more for medium; 7 mins more for well done.
- While the meat is cooking, whizz together the rest of the ingredients with the remaining oil in a blender or with a mortar and pestle, to a rough paste. Serve the chops with the pesto drizzled over.