8 small forequarter chops, or 4 large, trimmed
4 cm piece of ginger, finely grated
80 ml (1/3 cup) olive oil
2 tbsp chilli jam
1 tbsp garam masala
3 tsp poppy seeds
2 tsp ground cinnamon
1 tsp ground nutmeg
½ cup roughly chopped coriander leaves
2 zucchini, quartered lengthwise, scored
Baby rocket, tomato and cucumber salad with natural yoghurt & lemon wedges, to serve
Preheat barbecue or char grill pan to high. Place ginger, 2 tablespoons oil, jam, spices and coriander in a medium bowl; season to taste and stir to combine. Take 1 tablespoon of the marinade and place in a separate small bowl. Set aside. Add your lamb forequarter chops to the medium bowl and toss well to coat. Stand until required.
Add 1 tbsp of tepid water and remaining oil to the reserved marinade, season to taste and stir well to combine. Brush the cut side off the zucchini liberally with the mixture.
Cook lamb on barbecue, turning and basting with marinade, for 5-6 minutes or until cooked to your liking. Cover loosely with foil and stand for 5 minutes before serving.
Meanwhile, place zucchini cut side down on barbecue. Cook, turning, for 2-3 minutes or until charred and cooked to your liking.
Divide zucchini among plates and serve with lamb forequarter chops and natural yoghurt. Serve with baby rocket, tomato and cucumber salad with lemon wedges on the side.
Recipe from Australian Lamb
This is inspired by a southern Indian dish from Goa. It encompasses its Portuguese heritage, and served as a wet dish. With this recipe we will transport these traditional flavours and modernise them the best way we know how; quick, easy and on the barbecue.
If time permits, marinate your lamb forequarter chops for 3-4 hours or overnight.