Lamb · 25 minutes, plus 30 minutes marinating · Serves 4
Smoky paprika lamb forequarter chops
Made with Forequarter chops from Our Range.
Ingredients
- 8 lamb forequarter chops
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 garlic cloves, crushed
- 1 tbsp lemon juice, 1 tsp salt
- Lemon wedges and a green salad, to serve
Method
- Mix the oil, paprika, cumin, garlic, lemon juice and salt. Rub over the chops and refrigerate for 30 minutes or up to a day.
- Heat the barbecue to medium. Forequarter chops have more fat and connective tissue, so a slightly gentler heat works best.
- Cook for 5 to 6 minutes each side, until browned and cooked to medium.
- Rest for 5 minutes and serve with lemon wedges and salad.