Home » Lamb Recipes » Lamb chops with tomato salsa
-
Equipment
- measuring spoons
- mixing bowls
- Mixing spoon
- grill pan
- tongs
- Chopping board
- knife
- Juicer
-
Ingredients
- 12 Northern Ireland Farm Quality Assured lamb chops
- 2 x 15 ml (2 tbsp) Olive oil
Spice Mixture
- 1 x 5 ml (1 tsp) Ground cumin
- 1 x 5 ml (1 tsp) Ground coriander
- 2 x 5 ml (2 tsp) Paprika
Tomato Salsa
- 8-10 Cherry tomatoes
- 1 Cucumber
- 1 Red onion
- 1-2 Chillies
- 2 x 15 ml (2 tbsp) Fresh coriander
- 1 Lemon
- 2 Cloves of garlic
- 1 x 15 ml (1 tbsp) Olive oil
-
Method
- Drizzle the olive oil evenly over the lamb chops.
- Place the cumin, coriander and paprika in a mixing bowl and mix.
- Coat the lamb chops with the spice mixture and shake off the excess. Remember to wash your hands thoroughly after handling raw meat.
- Cut the tomatoes into small chunks. Cut the top and bottom off of the cucumber and cut into small chunks.
- Peel and finely chop the onion.
- Remove the top of the chilli, cut in half and de-seed; finely chop.
- Chop the coriander. Peel and finely chop the garlic.
- Juice the lemon.
- Place the tomatoes, cucumber, onion, chilli, coriander, garlic and lemon juice into a mixing bowl and add the olive oil. Mix well.
- Pre-heat the grill. Grill the lamb cutlets for 3-4 minutes on each side. Serve with the tomato salsa.