Inspiration for this recipe goes to @CarlasKitchenUK whose isolation cooking has been right on the money. Once one of our farm working backpackers living in Australia, Carla and her family are now dear friends of ours - not just because she cooks amazing middle eastern-inspired lamb dishes! There are no shortcuts with this recipe, take the 24 hours seriously and your tastebuds will be rewarded :) The amounts in this recipe are for 8-10 loin chops, adjust for however many you are cooking for, but definitely allow 2-3 chops per person!
10 gms minced garlic
5 gms minced ginger
1 tbsp malt vinegar
1/2 tsp salt
Mix all together, cover the lamb chops and refrigerate for 2 hours.
2 tsp cumin seeds
1 tsp coriander seeds
1 tbsp Worcestershire sauce
bunch of coriander stalks
2 tsp Garian masala
25 gms garlic paste
35 gms ginger paste
1/2 tsp crushed black peppercorns
1 tbsp brown sugar
35 mls lime juice
1 chopped red chilli (seeds removed)
1 chopped green chilli (seeds removed) Salt
1 tbsp vegetable oil
Toast the spices and grind. Blitz other herbs in a food processor and combine everything. After the 2 hours of the first marinade has passed coat your chops with the second marinade and refrigerate again, this time for 24 hours.
Before cooking, brush with melted butter and grill for 2-3 minutes each side on a hot griddle.
Rest for a few minutes. To finish, scatter with mint and coriander leaves and pomegranate seeds to serve.