Spice up your BBQ with this Indian lamb chop recipe! 1 year ago

Spice up your BBQ with this Indian lamb chop recipe!

Brought to you by Guinness

Ahead of his appearance at Guinness X Meatopia, award winning chef Will Bowlby gave us his delicious lamb chop recipe

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You might think you know it all when it comes to the grill. But there's much more to BBQ than just overcooked burgers!

This Summer season, take the opportunity to learn from the professionals at Guinness X Meatopia. An event set to feature some of the biggest cooking talents in the world.

A lamb shop recipe by the award-winning Will Bowlby was tailor made to go down well with beers on offer at the festival. He'll be there on the weekend teaching techniques to aspiring Indian connoisseurs.

Bowlby's tumeric infused dishes are a speciality at his London restaurant 'Kricket at Brixton'. Often he'll combine them with flavours such as red kashmiri chili powder, cumin and coriander seeds.

Since setting up the restaurant in 2015, Bowlby's career has gone from strength to strength. He has since opened a new restaurant on Denman Street, and released his own cookbook.

However he reckons that delicious Indian dishes can be easily done at home too. All it takes is “a BBQ, or creating your own fire pit in the garden”.

Why not try it out at home today? Try make one of his favourites.

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Black Stone Flower Lamb Chops with Burnt Onion Raita Recipe

The marinade for the lamb in this recipe is fairly complex, but the result is wonderfully fragrant. If you can, prepare the chops the night before, so that the meat has plenty of time to marinate. Serve them a squeeze of lemon juice for extra zing.

Begin by making the spice mix for the lamb chops. Gently toast the allspice, cloves, cumin, cinnamon and peppercorns in a dry pan for a few minutes or so until fragrant and lightly toasted. Allow to cool, then place in a food processor and blitz to a powder.

Ingredients

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  • 8 lamb chops

  • 2 tablespoons vegetable oil

  • 3 tablespoons Ginger & Garlic Paste
  • 1 tablespoon ground turmeric

  • 100 ml lemon juice

  • 3 green chillies finely chopped
  • 3 tablespoons finely chopped fresh mint leaves
  • 2 tablespoons store-bought green papaya paste
  • 2 teaspoon sea salt
a knob of melted
 unsalted butter
  • a pinch of chaat masala 
200g
  • Serve
 with burnt onion raita / wild garlic chutney

And for the spice mix

  • 1 teaspoon ground allspice
  • 1⁄2 teaspoon ground cloves
  • 1 teaspoon ground cumin
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns
  • 20g l kalpasi / black stoneflower

Once you've got all of that, follow these simple steps:

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  1. Place the lamb chops in a bowl, with the powdered spice mix, oil, ginger and garlic paste, turmeric, lemon juice, green chilli, mint, onion paste and salt.
  2. Using your hands, coat the meat in the marinade
  3. Cover and leave in the refrigerator until needed, preferably overnight.
  4. Half an hour before cooking the marinated chops, take them out of the refrigerator to bring up to room temperature.
  5. Heat 
a heavy-based frying pan (skillet) over a high heat, and cook the chops, turning them occasionally, for about 8 minutes until the outside is charred but the meat is tender and slightly pink inside.
  6. Alternatively, you can also cook them on a very hot barbeque or griddle pan.
  7. Brush the chops with butter, dress with a squeeze of lemon and a pinch of chaat masala, and allow to rest for 10 minutes 
  8. Serve with the burnt onion raita and wild garlic chutney.
  9. Drizzle over any of the leftover juices from the pan.

Chef’s Top Tips

What are your top tips to perfect the dish?

Managing the temperature of the fire is the most important thing, plus constant attention to whatever it is your cooking.

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Can it be made with any kind of meat or would there be a preference?

Anything! The different characteristics will depend on the cut you use. Much of the well-known beef cuts tend to lend themselves better to faster cooking, with pork favouring slow.

What key ingredients make a great Indian dish?

A balance of spices and flavours. There should be a balance of sweet sour spicy salty and hot!

Is live fire cooking better than oven?

Yes much more exciting. It requires a lot more personal time and attention.

This recipe would go down well with a Guinness, or any of the craft beers on offer at Guinness X Meatopia. This will take place at the Guinness Open Gate Brewery in Dublin, on Friday 5 July 2019 (6pm to 10pm), Saturday 6 July 2019 (2pm to 10pm) and Sunday 7 July 2019 (1pm to 7pm). Tickets start at €59.50. All ticket prices include access to Guinness X Meatopia, as well as five unique dishes paired with five perfectly matched taster beers, and a choice of a pint of one of the beers available only for the weekend. Enjoy Guinness sensibly. Drinkaware.ie.

Brought to you by Guinness