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Curried spice lamb chops
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Try a flavorful twist on a classic dish with Curtis Stone's spicy curried lamb chops, served with grilled peach chutney and refreshing cucumber mint salad.
Ingredients:
  • 15.00 gm curry powder
  • 40.00 ml coriander, chopped
  • 4.80 gm sea salt
  • 2 lime zests
  • 113.75 gm Olive Oil
  • 2 Lamb Racks, each cut into 4 double chops
  • 2 peaches, ripe but firm, pitted and cut into 8 wedges
  • 9.20 gm Olive Oil, divided
  • 1/2 small brown onion, finely diced
  • 112.50 gm sugar
  • 40.00 ml white wine vinegar
  • 1/2 tsp fresh ginger, peeled, finely chopped
  • 1/4 onion, thinly sliced
  • 0.60 gm salt
  • 1 continental cucumber, cut across into thin slices on a mandoline
  • 20.00 ml mint leaves, chopped
Instructions:
  • Mix together curry powder, coriander, sea salt, lime zest and olive oil in a small bowl. Rub the spice mixture onto the lamb chops using your hands, then cover and refrigerate for 4 hours.
  • Preheat a barbecue or grill pan to medium-high heat for the chutney.
  • Massage peaches with a touch of oil and grill for about a minute until beautifully charred. Take off the grill and let cool. Once they are easy to handle, cut each wedge into 2cm chunks.
  • In a saucepan over medium heat, warm the last teaspoon of oil.
  • Sauté the chopped onion until it turns translucent, approximately 4 minutes.
  • Combine the sugar, vinegar, and ginger in the pot and simmer until the sugar melts completely.
  • Cook the peaches until the syrup slightly thickens and the peaches are tender but firm, approximately 7 minutes. Lightly season with salt and set aside.
  • In a large mixing bowl, combine the sliced onions with a pinch of salt and allow them to marinate for 10 minutes to enhance the flavors.
  • Allow the lamb to come to room temperature for 10 minutes.
  • Grill the lamb for 8-10 minutes for a perfect medium rare, flipping occasionally. Rest for 5 minutes before serving.
  • Combine the white wine vinegar, olive oil, onions, cucumbers, and mint in a bowl. Gently toss everything together and season with salt and pepper to taste.
  • Plate the salad, ensuring each plate has an equal portion, and top each plate with 2 succulent lamb chops. Finish by drizzling a generous spoonful of the flavorful peach chutney over each plate. Serve and enjoy!

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