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Grilled lamb loin chops
Grilled lamb loin chops
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Indulge in succulent grilled lamb loin chops with flavorful tomato coriander rice and creamy avocado sauce by Curtis Stone.
Ingredients:
  • 36.40 gm olive oil
  • 200.00 gm White Long Grain Rice
  • 1/2 medium brown onion, finely chopped (1/2 cup)
  • 4 cloves garlic, finely chopped (1 tbsp)
  • 2.50 gm ground cumin
  • 4 Roma tomatoes, cut into small dice
  • 510.00 gm chicken stock
  • 62.50 ml coarsely chopped fresh coriander
  • 1 avocado, peeled and pitted
  • 3 cloves garlic, coarsely chopped
  • 63.00 gm fresh lime juice
  • 20.00 ml white wine vinegar
  • 125.00 gm plus 1 tbsp water (1/4-125.00 gm)
  • 1 avocado, peeled, stone removed, cut into 8 wedges, for garnish
  • 8 coriander sprigs, for garnish
  • 4 lime wedges, for garnish
  • 16.00 gm brown sugar
  • 3.75 gm ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chilli powder
  • 1/2 tsp ground coriander
  • 1 pack lamb loin chops (approx 880g, 8-9 chops)
Instructions:
  • Mix brown sugar, cumin, oregano, chili powder, and coriander in a large bowl. Coat the chops with the dry rub mixture. Refrigerate covered for at least 30 minutes or up to 1 day.
  • Make the rice: Heat a medium saucepan over medium-high heat. Add oil, then rice and stir for 3 minutes until lightly toasted. Add onion, garlic, cumin, and 1 tsp salt. Stir for 2 minutes until onion softens. Add tomatoes and cook for 2 minutes until soft. Pour in chicken stock. Bring to a boil, then simmer gently, covered, for 16 minutes until rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork, stir in coriander, and keep covered until serving.
  • To make the avocado sauce, combine avocado, garlic, lime juice, and vinegar in a food processor. Blend for 1 minute until smooth. Add water to reach desired saucy consistency. Season with salt to taste.
  • Preheat a grill or char grill to medium-high heat. Coat the lamb chops with oil and season with salt and pepper. If char grilling, arrange the lamb chops on a baking sheet. Grill the lamb chops for 3-4 minutes per side until medium-rare. Transfer to a platter, cover lightly with foil, and let rest for 5 minutes before serving.
  • Serve by generously spooning the fragrant rice onto each of the four plates. Add dollops of creamy avocado sauce next to the rice. Place two succulent chops on each plate alongside the rice and sauce. Finally, adorn the dish with fresh avocado wedges, vibrant coriander sprigs, and zesty lime wedges for a beautiful presentation. Enjoy your delicious meal!

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