Served with a tasty carrot, almond and baby spinach pilaf, these Indian spiced lamb chops are sure to be a hit at the dinner table.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes, (+ 30 mins marinating)
(+ 30 mins marinating)
Ingredients
¼ cup (60ml) olive oil
1½ tsp garam masala
2 tsp finely grated ginger
2 garlic cloves, crushed
8 (800g) Coles Australian Lamb Loin Chops
2 tsp vegetable oil
1 small brown onion, finely chopped
1 tsp turmeric
1½ cups (300g) basmati rice, rinsed, drained
2½ cups (625ml) chicken stock
2 (200g) carrots, peeled, grated
100g baby spinach
Natural yoghurt, to serve
Coriander leaves, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine olive oil, 1 tsp garam masala, 1 tsp ginger and, 1 crushed garlic clove in a jug. Season. Place lamb in a large glass or ceramic dish. Pour over spice mixture, tossing to coat. Set aside for 30 mins to marinate.
Step 2
Meanwhile, heat vegetable oil in a medium saucepan over medium heat. Add onion and cook for 3 mins. Add remaining garlic, ginger, garam masala and turmeric. Cook, stirring for 1 min. Add rice. Cook stirring for 2 mins. Add stock and carrot and bring to the boil. Reduce heat to low. Cover and cook for 15 mins. Remove from the heat. Add spinach, cover and set aside for 10 mins to steam. Fluff with a fork.
Step 3
Heat a barbecue or chargrill on medium-high. Cook lamb for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Divide lamb among serving plates. Serve with yoghurt, coriander leaves and pilaf.
