Spiced lamb chops with balsamic beetroot

Michael Craig

Grilled lamb chops are one of the best things our Mum would make for us. We would love to listen to the pops and crackles of the chops while they were cooking in the oven. We like eating ours with sauteed leeks, sweet peas and tangy balsamic beetroot. Grilling the chops under a super-hot broiler makes the fat go nice and crispy and ensures the meat stays beautiful and rosy.

Spiced lamb chops

8	Lamb chops (Main)
1 serving	Olive oil, for frying the lamb
1 Tbsp	Fennel seeds
1 Tbsp	Cumin seeds
2 tsp	Salt
1 tsp	Freshly ground black pepper
1 tsp	Dried mint
1 tsp	Smoked paprika
1 tsp	Brown sugar
1	Lemon, zested

Leek and peas

4	Leeks, sliced finely
25 g	Butter
2 Tbsp	Olive oil
250 g	Frozen peas

Balsamic beetroot

6 small	Beetroot, peeled and cut into quarters (Main)
2 Tbsp	Balsamic vinegar
2 Tbsp	Brown sugar
2 Tbsp	Olive oil
1 sprig	Fresh thyme

Directions

1. For the beetroot, preheat oven to 180C. In a roasting dish, combine vinegar, brown sugar, oil, thyme and pepper. Toss through the beetroot so they are well covered. Bake for 45 minutes or until soft. Season with salt and pepper.
2. For the leeks, heat the oil and butter in a pan on a medium heat. Add the leeks and cook for 5 minutes until they are starting to go soft. Add the peas and cook on medium until they are cooked through and the leeks are soft. Season with salt and pepper.
3. For the lamb, pre-heat the grill to 190C. With a mortar and pestle, crush fennel and cumin seeds, mix in the salt, pepper, dried mint, smoked paprika, brown sugar and lemon zest. In a bowl, toss the lamb chops with the spice mix. Lay the lamb flat on a grilling tray and grill in the oven for 4 minutes on each side.
4. Serve the lamb with the leeks and beetroot.

See more meat recipes from Kasey & Karena

• Venison with cherry sauce
• Pork steaks with chunky apple gravy