Drunken Lamb Chops served with Sweetcorn Salsa and Sweet Potato Chilli

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Difficulty
easy
Serves
3 people
Meal course
Dinner
Posted by
Posted on
1 .
For the lamb
1/2 Bottle
Red wine
5 whole
Garlic clove - peeled and finely chopped
1 whole
Chilli - de-seeded and finely chopped
1 tbsp
Balsamic vinegar
1 tsp
Chilli powder
9 large
Lamb chops
2 .
For the potatoes
1/2 large
Red onion - peeled and roughly chopped
1/2 large
Courgette - cut into chunks
1/2 large
Sweet potato - peeled and cut into chunks
1 whole
Green pepper - deseeded and cut into chunks
1/2 tsp
Ground cumin
1/2 tsp
Paprika
1/4 tsp
Ground coriander
1/4 tsp
Ground ginger
3 .
To serve
1/4 tsp
Ground cinnamon
2 whole
Garlic clove - peeled and finely chopped
1 Drizzle
Honey
2 1/2 large
Tomatoes - roughly chopped
1 tbsp
Olive oil
3 Portions
Sweetcorn salsa
3 Portions
Mixed leaves
Drunken Lamb Chops served with Sweetcorn Salsa and Sweet Potato Chilli

I cooked all of this on the barbecue, which is where this recipe excels. However, if it’s a little too cold to be cooking al fresco then this will also cook fine in the oven/on a griddle pan.

For an awesome sweetcorn salsa recipe you’ll find one here…

  1. Mix all the ingredients together for the lamb chops and leave to marinate for at least an hour, but ideally overnight.
  2. To prepare the sweet potato chilli, lay out 2 sheets of foil to make a cross and place all your ratatouille ingredients in the middle. Place all the ingredients in the middle and give it a good mix together with your hands. Wrap up so that it is all well sealed in a foil parcel (you may need extra foil for this) Cook this on a pre-heated barbecue for 40-50 minutes, turning regularly so as not to burn.
  3. When you are ready to cook, place the lamb chops of the hot grills and grill for a total of 4-8 minutes, turning each minute. The total time will depend on the thickness of the chops and how you like to eat them, so just keep turning each minute until they are to your liking, we like ours medium – rare and they took about 4 minutes.
  4. Plate up all your ingredients and enjoy with some salad leaves and your sweetcorn salsa.

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