Generously spiced Indian Lamb Chops served with a tangy and sweet cucumber and red onion salad. Bollywood on a plate.
8 lamb chops
5tbsn olive oil
2 tsp ground cumin
2tbsn ground coriander
2tsp smoked paprika
1/2 tsp each nutmeg and ground cloves
1-2tsp chilli powder
Combine all the spices in a small bowl and set aside.
Drizzle the half of the olive oil over the lamb chops and sprinkle over half of the spice mixture. Rub into the lamb chops and repeat on the over side.
I chose to pan-fry my lamb chops but you can grill them in a griddle pan or in the oven or even braai them.
Cook your lamb chops for 3-4 minutes per side and allow to rest for 5 minutes before serving.
For the Cucumber Salad :
1 large cucumber, peeled and seeds removed
1 large red onion, peeled
5 tbsn white Balsamic Vinegar
1/2 tsp salt
black pepper to taste
Slice the cucumber and onion thinly and add to a medium bowl.
Dissolve the sugar in the vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving.