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Indian spiced lamb chops with carrot, almond and baby spinach pilaf

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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.

  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes, + 30 mins marinating
Two barbecued lamb chops on a plate with carrot, almond and baby spinach pilaf

Ingredients

  • 1/4 cup (60ml) olive oil
  • 1 1/2 tsp garam masala
  • 2 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 8 (800g) Coles Australian Lamb Loin Chops
  • 2 tsp vegetable oil
  • 1 brown onion, finely chopped
  • 1 tsp turmeric
  • 1 1/2 cups (300g) basmati rice, rinsed, drained
  • 2 1/2 cups (625ml) chicken stock
  • 2 (200g) carrots, peeled, grated
  • 100g baby spinach
  • Natural yoghurt, to serve
  • Coriander leaves, extra, to serve

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Method

  1. 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.

  2. 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.

  3. 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.

Indian spiced lamb chops with carrot, almond and baby spinach pilaf

Indian spiced lamb chops with carrot, almond and baby spinach pilaf
  • Serves4
  • Cook time30 minutes
  • Prep time15 minutes, + 30 mins marinating
Ingredients
  • 1/4 cup (60ml) olive oil
  • 1 1/2 tsp garam masala
  • 2 tsp finely grated ginger
  • 2 garlic cloves, crushed
  • 8 (800g) Coles Australian Lamb Loin Chops
  • 2 tsp vegetable oil
  • 1 brown onion, finely chopped
  • 1 tsp turmeric
  • 1 1/2 cups (300g) basmati rice, rinsed, drained
  • 2 1/2 cups (625ml) chicken stock
  • 2 (200g) carrots, peeled, grated
  • 100g baby spinach
  • Natural yoghurt, to serve
  • Coriander leaves, extra, to serve
    Description

    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.

    Method

    1. 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.

    2. 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.

    3. 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.