Red Chile Lamb Chops

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

Serves4 Origin Other
Preparation 20 min Heat rating (Hot)
Cooking 20 min Ease (Easy)
Vegetarian No


tsp Cayenne Chilli powder
1 Tbsp Coriander seeds
1 Tbsp Cumin seeds
1 Tbsp Sweet Paprika
tsp Crushed Bird's Eye Chilli
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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