Red Chile Lamb Chops

Lovely smoky lamb chops, lightly charred and perfectly juicy. Need we say more.

¼ tsp Cayenne Chilli powder, organic
1 Tbsp Coriander seeds, organic
1 Tbsp Cumin seeds, organic
1 Tbsp Sweet Paprika, organic
¼ tsp Crushed Bird's Eye Chilli, organic
3 red peppers
2 teaspoons dried oregano, lightly toasted and crumbled
2 to 3 garlic, finely chopped
1/2 cup olive oil
3 tablespoons red-wine vinegar
1 teaspoon salt, plus more to salt chops
16 lamb shoulder chops

Roast the red peppers under the grill turning, until skin is blackened. Place in a paper bag until cool enough to handle. Peel, seed, and puree in a food processor. Toast cumin and coriander seeds over medium heat, shaking pan, until aromatic and just brown, 4 minutes. Grind finely in a spice grinder. Combine ground chillies, paprika, cayenne, cumin and coriander, oregano, garlic, oil, vinegar, salt, and pureed peppers. Mix well. Salt the chops and place in a bowl with the spice mixture, mix thoroughly to coat the chops. Cover with cling film and refrigerate for 4 hours to overnight.

Preheat the grill, barbecue or pan to medium high. Grill chops, turning frequently, for 15 minutes, until chops are juicy but cooked through. Serve immediately.

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