Loaded with aromatic spices and fresh flavours, this tasty Middle Eastern-style lamb is served with a creamy swede mash.
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes, + 10 mins marinating & 5 mins resting time
+ 10 mins marinating & 5 mins resting time
Ingredients
1 tbs garam masala
2 tsp smoked paprika
1/4 tsp ground cloves
1 garlic clove, crushed
2 tsp finely grated lemon rind
2 tbs extra virgin olive oil
4 Coles Australian Lamb Forequarter Chops
1kg swede, peeled, chopped
500g Carisma potatoes, peeled, chopped
60g butter, chopped
1/3 cup (80ml) milk
Pomegranate seeds, to serve
Flat-leaf parsley leaves, to serve
Greek-style yoghurt, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the garam masala, paprika, cloves, garlic, lemon rind and oil in a shallow bowl. Add the lamb and turn to coat. Set aside for 10 mins to develop the flavours.
Step 2
Meanwhile, place the swede and potato in a large saucepan and cover with cold water. Bring to the boil over high heat and cook for 15 mins or until tender. Drain. Return swede mixture to the saucepan with the butter and milk. Use a stick blender to carefully blend until just smooth. Season. Cover to keep warm.
Step 3
Preheat a barbecue grill or chargrill on high. Cook the lamb for 3-4 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Step 4
Divide the swede mixture among serving plates. Top with the lamb, pomegranate seeds and parsley. Serve with yoghurt.
