Lamb chops with tomato salsa

  • 30 mins

Ingredients

12 Northern Ireland Farm Quality Assured lamb chops

2 x 15ml spoons (2 tbsp) olive oil

Spice Mixture

1 x 5ml spoon (1 tsp) ground cumin

1 x 5ml spoon (1 tsp) ground coriander

2 x 5ml spoons (2 tsp) paprika

Tomato Salsa

8 - 10 cherry tomatoes

1 cucumber

1 red onion

1 - 2 chillies

2 x 15ml spoons (2 tbsp) fresh coriander

1 lemon

2 cloves of garlic

1 x 15ml spoon (1 tbsp) olive oil

Equipment

Measuring spoons, mixing bowls, mixing spoon, grill pan, tongs, chopping board, knife, juicer.

Method

  1. Drizzle the olive oil evenly over the lamb chops.
  2. Place the cumin, coriander and paprika in a mixing bowl and mix.
  3. Coat the lamb chops with the spice mixture and shake off the excess. Remember to wash your hands thoroughly after handling raw meat.
  4. Cut the tomatoes into small chunks. Cut the top and bottom off of the cucumber and cut into small chunks.
  5. Peel and finely chop the onion.
  6. Remove the top of the chilli, cut in half and de-seed; finely chop.
  7. Chop the coriander. Peel and finely chop the garlic.
  8. Juice the lemon.
  9. Place the tomatoes, cucumber, onion, chilli, coriander, garlic and lemon juice into a mixing bowl and add the olive oil.  Mix well.
  10. Pre-heat the grill.  Grill the lamb cutlets for 3-4 minutes on each side. Serve with the tomato salsa.

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