Cuban spice rubbed lamb chops

SERVES

4

PREP TIME

20mins

COOKING TIME

35mins

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lamb cuban spice-rubbed with roasted sweet potatoes and black bean salad

INGREDIENTS

4 forequarter lamb chops

Dry rub

1 tsp dried oregano

1/2 tsp chilli flakes

1 tsp ground cumin

1 lime

Salad

1 tsp dry rub spice mix from above

4 ripe Roma tomatoes, chopped

1 can black beans, drained and rinsed

1 avocado, sliced

Baby spinach

½ cup Greek yoghurt

500g sweet potato, peeled and cut into thin wedges

METHOD

  • Place lamb forequarter chops on a plate or tray large enough to hold them in a single layer. Preheat oven to 200°C fan forced.
  • Combine dry rub ingredients in a small bowl with the finely grated zest of the lime, reserve 1 tsp of the dry rub for the salad. Sprinkle both sides of the lamb with the remaining dry rub.
  • Place sweet potato in a bowl with a little oil and toss to coat. Spread in a single layer in a large roasting tray or heavy baking tray and cook for 35 minutes until crisp at the edges.
  • Preheat a BBQ or chargrill pan to medium hot, drizzle lamb with a little oil and sprinkle with a few salt flakes just before cooking.
  • Combine ingredients for salad drizzle with a little extra virgin olive oil. Serve lamb with sweet potato, salad and yoghurt.

TIPS

  • Lamb forequarter chops are from the shoulder and are sometimes sold as ‘grilling’ or ‘BBQ’ chops.
  • You can double or triple the spice rub recipe, minus the lime zest and place in a clean jar to use next time. Try using it on grilled vegetables or roast potatoes.
  • Try with neck chops or chump chops.

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