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Lamb chops with charred lemons and zhoug recipe

Lamb chops with charred lemons and zhoug

Created by The Tesco Recipes team

Looking for a lamb dish to impress? Then these succulent lamb chops served with a vibrant green chilli sauce – zhoug – are the business! The lamb is marinated in herbs and spices then griddled, while the zhoug is a bold mix of toasted spices, lemon, garlic and fragrant fresh herbs. This is the ultimate dinner party main or centrepiece of a sharing platter.

See method
  • Serves 6
  • Takes 45 mins plus at least 2 hours marinating
  • 309 calories / serving
  • Dairy-free
  • Gluten-free

Ingredients

  • 1 tbsp cumin seeds
  • 3 tbsp coriander seeds
  • 2 garlic cloves, crushed
  • 3 lemons, 2½ zested and juiced
  • 3 tbsp extra-virgin olive oil
  • 50g fresh coriander, chopped
  • 12 (2 x 550g packs) lamb chops, fat trimmed, if you like
  • 1 green chilli, chopped

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Each serving contains

Energy
1285kJ 309.0kcal
15%
Fat
20g
medium28%
Saturates
6g
high31%
Salt
0.1g
low1%
Sugars
1g
low1%

of the Reference intake

Carbohydrate 2.5gProtein 29.0gFibre 2.5g

Method

  1. Toast the cumin and coriander seeds in a dry frying pan over a medium heat for 2 mins until fragrant. Use a pestle and mortar (or a bowl and the end of a rolling pin) to crush to a sandy consistency.
  2. Spoon 3 tbsp of the toasted spices into a bowl and mix through 1 crushed garlic clove, the zest and juice of 2 lemons, 1 tbsp oil and 20g coriander. Toss the lamb in the marinade, then cover and chill for at least 2 hrs or, ideally, overnight.
  3. When ready to serve, tip the remaining ground spices, garlic, oil, zest and juice of ½ lemon, most of the remaining coriander and the chopped chilli into a blender; blitz until smooth. Add a splash of water, if needed, to catch the blade and make a smooth sauce.
  4. Heat a frying or griddle pan over a medium heat until smoking. Slice the remaining ½ lemon and sear for 30 secs each side until lightly charred.
  5. Fry or griddle the lamb chops in batches for 3-4 mins each side until lightly charred and they are slightly pink in the middle (or 4-5 mins each side for well done). Serve the lamb drizzled with the green sauce and the charred lemons, scattered with the remaining coriander and any remaining sauce in a bowl on the side.

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