A no-fuss & delicious dinner! Fried lamb chops smeared with BBQ sauce is accompanied by fragrant cumin-roasted carrot wedges and a zingy cucumber & green leaf salad. You can’t beat this!
BBQ Lamb Chops
BBQ Lamb Chops
with roasted carrot wedges
Hands on Time: 10 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- BBQ Sauce
- Carrot
- Cucumber
- Cumin Seeds
- Free-range Lamb Chops
- Fresh Mint
- Green Leaves
- Lemon Juice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
CARROT WEDGES
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, the cumin seeds, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SOME PREP
In a bowl, combine the cucumber pieces, ½ the picked mint, the lemon juice (to taste), and seasoning.
GLAMB-OROUS
When the carrots have 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb chop dry with paper towel. When the pan is hot, sear the chop, fat-side down, for 1-2 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference. During the final minute, baste with a knob of butter (optional). Remove from the pan, season, and rest for 5 minutes.
HIT OF FRESHNESS
Add the rinsed green leaves and a drizzle of oil to the bowl with the cucumber. Toss until combined.
DINNER IS READY
Plate up the carrot wedges. Side with the sizzling lamb chop smeared with the BBQ sauce. Serve the fresh salad on the side and garnish with the remaining mint. Look at you, Chef!
Carrot - 240g
Cumin Seeds - 5ml
Cucumber - 50g
Fresh Mint - 4g
Lemon Juice - 10ml
Free-range Lamb Chops - 175g
Green Leaves - 20g
BBQ Sauce - 15ml
CARROT WEDGES
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, the cumin seeds, and seasoning. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
SOME PREP
In a bowl, combine the cucumber pieces, ½ the picked mint, the lemon juice (to taste), and seasoning.
GLAMB-OROUS
When the carrots have 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel. When the pan is hot, sear the chops, fat-side down, for 1-2 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference. During the final minute, baste with a knob of butter (optional). Remove from the pan, season, and rest for 5 minutes.
HIT OF FRESHNESS
Add the rinsed green leaves and a drizzle of oil to the bowl with the cucumber. Toss until combined.
DINNER IS READY
Plate up the carrot wedges. Side with the sizzling lamb chops smeared with the BBQ sauce. Serve the fresh salad on the side and garnish with the remaining mint. Look at you, Chef!
Carrot - 480g
Cumin Seeds - 10ml
Cucumber - 100g
Fresh Mint - 8g
Lemon Juice - 20ml
Free-range Lamb Chops - 350g
Green Leaves - 40g
BBQ Sauce - 30ml
CARROT WEDGES
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, the cumin seeds, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SOME PREP
In a bowl, combine the cucumber pieces, ½ the picked mint, the lemon juice (to taste), and seasoning.
GLAMB-OROUS
When the carrots have 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel. When the pan is hot, sear the chops, fat-side down, for 1-2 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference. During the final minute, baste with a knob of butter (optional). Remove from the pan, season, and rest for 5 minutes.
HIT OF FRESHNESS
Add the rinsed green leaves and a drizzle of oil to the bowl with the cucumber. Toss until combined.
DINNER IS READY
Plate up the carrot wedges. Side with the sizzling lamb chops smeared with the BBQ sauce. Serve the fresh salad on the side and garnish with the remaining mint. Look at you, Chef!
Carrot - 720g
Cumin Seeds - 15ml
Cucumber - 150g
Fresh Mint - 12g
Lemon Juice - 30ml
Free-range Lamb Chops - 525g
Green Leaves - 60g
BBQ Sauce - 45ml
CARROT WEDGES
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray. Coat in oil, the cumin seeds, and seasoning. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
SOME PREP
In a bowl, combine the cucumber pieces, ½ the picked mint, the lemon juice (to taste), and seasoning.
GLAMB-OROUS
When the carrots have 10-15 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the lamb chops dry with paper towel. When the pan is hot, sear the chops, fat-side down, for 1-2 minutes until crispy. Then, fry for 3-4 minutes per side, or until cooked to your preference. During the final minute, baste with a knob of butter (optional). Remove from the pan, season, and rest for 5 minutes.
HIT OF FRESHNESS
Add the rinsed green leaves and a drizzle of oil to the bowl with the cucumber. Toss until combined.
DINNER IS READY
Plate up the carrot wedges. Side with the sizzling lamb chops smeared with the BBQ sauce. Serve the fresh salad on the side and garnish with the remaining mint. Look at you, Chef!
Carrot - 960g
Cumin Seeds - 20ml
Cucumber - 200g
Fresh Mint - 15g
Lemon Juice - 40ml
Free-range Lamb Chops - 700g
Green Leaves - 80g
BBQ Sauce - 60ml
Woolies Products in this dish
