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Spiced BBQ lamb chops and cos with coriander-lime crema
Spiced BBQ lamb chops and cos with coriander-lime crema
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spice up lamb chops with zesty coriander lime dressing for a delicious weeknight dinner.
Ingredients:
  • 120g sour cream
  • 250.00 ml (loosely packed) fresh coriander leaves (about 15g)
  • 1 lime, zest finely grated, juiced
  • 1/2 tsp Mexican chilli powder
  • 1/2 tsp garlic powder
  • 1.25 gm smoked paprika
  • 8 lamb loin chops
  • Olive oil, for brushing
  • 2 heads baby cos lettuce, halved lengthways
  • 1 small red onion, thinly sliced into rings
  • 4 radishes, thinly sliced
  • 62.50 ml pumpkin seeds, toasted
  • 50g Danish fetta, crumbled
Instructions:
  • Preheat barbecue to high heat. In a small food processor, combine sour cream, coriander, lime zest, and 1 1/2 tablespoons of lime juice until smooth. Season with salt and set the coriander-lime crema aside.
  • Combine chili powder, garlic powder, and smoked paprika with 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub lamb with oil and spice mixture. Grill lamb fat side down on high heat for 1 minute. Flip and grill each side for 2 to 3 minutes until charred and internal temperature reaches 54C. Serve lamb on 4 plates.
  • Brush cut sides of cos with oil and season with salt and pepper. Place cut side down on the grill and cook for about 3 minutes until char marks develop.
  • On plates, spoon crema next to lamb. Top crema with cos, drizzle with more crema. Scatter onions and radishes on top. Sprinkle with pumpkin seeds and fetta. Serve.

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