Xinjiang-Style Grilled Lamb Chops with Cumin and Chilli
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Ingredients
- 8 lamb loin chops
- 2 tsp cumin seeds
- 1 tsp dried chilli flakes
- 2 garlic cloves
- 2 tbsp groundnut oil
- 2 tbsp fresh coriander, chopped
- 500 g steamed jasmine rice
Nutrition (per serving)
- Calories
- 644 kcal
- Protein
- 36.1 g
- Carbohydrate
- 35.9 g
- of which sugars
- 0.2 g
- Fat
- 38.9 g
- of which saturates
- 15.7 g
- Fibre
- 0.8 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the lamb chops with the cumin seeds, dried chilli flakes, crushed garlic and groundnut oil, and leave to marinate for 15 minutes.
- 2
Heat a griddle pan or large frying pan until very hot.
- 3
Cook the chops for 4 minutes on each side, until charred outside and cooked through with no pink remaining.
- 4
Rest for 3 minutes.
- 5
Scatter with the fresh coriander.
- 6
Serve with the steamed jasmine rice.
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