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Moroccan-style Leg chops - Al Fresco Sunday Lunch

Serves: 4

Preparation time: 15 minutes

Cooking time: 12 - 14 mins

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Ingredients

  • 4 frozen New Zealand Lamb Leg Chops
  • 1 onion, peeled and coarsely grated
  • 2 garlic cloves, peeled and crushed
  • Juice 1 lemon
  • 2 tbsp runny honey
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh mint
  • ¼ tsp ground cinnamon
  • ½ tsp ground cumin
  • ½ tsp mild chilli powder
  • Salt and freshly ground black pepper
  • Lemon wedges and red onion rings, to serve
  • Fresh mint, to garnish (optional)

Hints & Tips

The lamb is cooked to medium in this recipe. If you prefer your lamb well done, use 8 lamb loin chops instead and follow the recipe above, cooking for about 6 minutes on each side.

Instructions

1. Place the onion, garlic, lemon juice, oil, herbs and spices in a large bowl. Add plenty of black pepper. Unwrap lamb chops and place into the marinade. Cover and leave to defrost at room temperature for 4-5 hours or in the fridge overnight, turning occasionally and separating the chops.

2. Drain the leg chops and place on a rack over a grill pan lined with foil. Cook under a preheated hot grill for 6-7 minutes on each side until browned and tender. Alternatively, cook on the barbecue. Serve with fruity couscous, a lightly dressed salad and red onion rings. Garnish with fresh mint, if liked.