A quick and delicious recipe ideal for a weeknight dinner or braai! Indian spiced & marinated lamb chops are grilled & served alongside a fresh salad with buttery baby potatoes. The only problem with these lip-smacking lamb chops is that you’ll want more!
Indian-spiced Lamb Chops
Indian-spiced Lamb Chops
with buttery baby potatoes & fresh chilli
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Baby Potatoes
- Danish-style Feta
- Free-range Lamb Leg Chops
- Fresh Chilli
- Fresh Chillies
- Radish
- Red Wine Vinegar
- Salad Leaves
- Spice & All Things Nice Curry Paste
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
HOT POTATOES
Place the halved baby potatoes in a pot with salted water over high heat. Pop on the lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer until cooked through, 15-20 minutes. Drain and return the potatoes to the pot. Add a knob of butter, ½ the sliced chilli (to taste), and seasoning. Cover with the lid and shake the pot until the potatoes are coated in the melted butter. Cover to keep warm.
MARINATION STATION
Pat the lamb chops dry with paper towel and place in a bowl. Add the curry paste, a drizzle of oil, and seasoning. Toss until fully coated and set aside to marinate.
PREP STEP
Rinse the salad leaves, the spring onion, and the radish. Finely chop the spring onion. Slice the radish into rounds. Drain and crumble the feta.
SIZZLING LAMB
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the marinated lamb chops until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes.
FINAL FLAIR
In a salad bowl, combine the rinsed salad leaves, the radish rounds, the vinegar, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the spiced lamb chops. Side with the buttery baby potatoes and the salad. Garnish with the remaining chilli (to taste) and the chopped spring onion. Well done, Chef!
Baby Potatoes - 250g
Fresh Chilli - 1
Free-range Lamb Leg Chops - 175g
Spice & All Things Nice Curry Paste - 10ml
Salad Leaves - 20g
Spring Onion - 1
Radish - 20g
Danish-style Feta - 30g
Red Wine Vinegar - 10ml
HOT POTATOES
Place the halved baby potatoes in a pot with salted water over high heat. Pop on the lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer until cooked through, 15-20 minutes. Drain and return the potatoes to the pot. Add a knob of butter, ½ the sliced chilli (to taste), and seasoning. Cover with the lid and shake the pot until the potatoes are coated in the melted butter. Cover to keep warm.
MARINATION STATION
Pat the lamb chops dry with paper towel and place in a bowl. Add the curry paste, a drizzle of oil, and seasoning. Toss until fully coated and set aside to marinate.
PREP STEP
Rinse the salad leaves, the spring onion, and the radish. Finely chop the spring onion. Slice the radish into rounds. Drain and crumble the feta.
SIZZLING LAMB
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the marinated lamb chops until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes.
FINAL FLAIR
In a salad bowl, combine the rinsed salad leaves, the radish rounds, the vinegar, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the spiced lamb chops. Side with the buttery baby potatoes and the salad. Garnish with the remaining chilli (to taste) and the chopped spring onion. Well done, Chef!
Baby Potatoes - 500g
Fresh Chilli - 1
Free-range Lamb Leg Chops - 350g
Spice & All Things Nice Curry Paste - 20ml
Salad Leaves - 40g
Spring Onion - 1
Radish - 20g
Danish-style Feta - 60g
Red Wine Vinegar - 20ml
HOT POTATOES
Place the halved baby potatoes in a pot with salted water over high heat. Pop on the lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer until cooked through, 20-25 minutes. Drain and return the potatoes to the pot. Add a knob of butter, ½ the sliced chilli (to taste), and seasoning. Cover with the lid and shake the pot until the potatoes are coated in the melted butter. Cover to keep warm.
MARINATION STATION
Pat the lamb chops dry with paper towel and place in a bowl. Add the curry paste, a drizzle of oil, and seasoning. Toss until fully coated and set aside to marinate.
PREP STEP
Rinse the salad leaves, the spring onions, and the radish. Finely chop the spring onions. Slice the radish into rounds. Drain and crumble the feta.
SIZZLING LAMB
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the marinated lamb chops until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes.
FINAL FLAIR
In a salad bowl, combine the rinsed salad leaves, the radish rounds, the vinegar, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the spiced lamb chops. Side with the buttery baby potatoes and the salad. Garnish with the remaining chilli (to taste) and the chopped spring onion. Well done, Chef!
Baby Potatoes - 750g
Fresh Chillies - 2
Free-range Lamb Leg Chops - 525g
Spice & All Things Nice Curry Paste - 30ml
Salad Leaves - 60g
Spring Onions - 2
Radish - 40g
Danish-style Feta - 90g
Red Wine Vinegar - 30ml
HOT POTATOES
Place the halved baby potatoes in a pot with salted water over high heat. Pop on the lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer until cooked through, 20-25 minutes. Drain and return the potatoes to the pot. Add a knob of butter, ½ the sliced chilli (to taste), and seasoning. Cover with the lid and shake the pot until the potatoes are coated in the melted butter. Cover to keep warm.
MARINATION STATION
Pat the lamb chops dry with paper towel and place in a bowl. Add the curry paste, a drizzle of oil, and seasoning. Toss until fully coated and set aside to marinate.
PREP STEP
Rinse the salad leaves, the spring onions, and the radish. Finely chop the spring onions. Slice the radish into rounds. Drain and crumble the feta.
SIZZLING LAMB
Place a pan or griddle pan over medium heat with a drizzle of oil. When hot, fry the marinated lamb chops until browned, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes.
FINAL FLAIR
In a salad bowl, combine the rinsed salad leaves, the radish rounds, the vinegar, the crumbled feta, a drizzle of olive oil, and seasoning.
DINNER IS SERVED
Plate up the spiced lamb chops. Side with the buttery baby potatoes and the salad. Garnish with the remaining chilli (to taste) and the chopped spring onion. Well done, Chef!
Baby Potatoes - 1kg
Fresh Chillies - 2
Free-range Lamb Leg Chops - 700g
Spice & All Things Nice Curry Paste - 40ml
Salad Leaves - 80g
Spring Onions - 2
Radish - 40g
Danish-style Feta - 120g
Red Wine Vinegar - 40ml
Woolies Products in this dish
