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How to cook Middle Eastern Spiced Lamb Tomahawk Chops

Middle Eastern Spiced Lamb Tomahawk Chops

  • 10 mins
  • 10 mins
  • easy
  • 2
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 4 x 90 g lamb tomahawks chops
  • MARINADE
  • ½ x lemon - juice & zest
  • 20 ml fruity virgin olive oil
  • 30 ml thick Greek yoghurt
  • 1 x clove garlic peeled & crushed
  • 1 tsp. ground coriander
  • 1 tsp. cumin seeds crushed (or ground cumin)
  • ½ tsp. turmeric
  • ½ tsp. allspice
  • Pinch dried chili flakes
  • 1 tsp. Sea salt
  • DRESSING
  • 70 ml thick Greek yoghurt
  • 10 x mint leaves picked & chopped
  • Pinch icing sugar
  • ½ x lemon - juice & zest
  • (Simply mix the ingredients together & chill)
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Method

  1. Marinade the chops, start by dry frying the spices for a few moments then mix all the marinade ingredients together.
  2. Coat the lamb with the marinade, place in the chiller, covered with Cling Film.
  3. After a couple of hours remove the chops from the chiller & bring to room temperature.
  4. Preheat your griddle BBQ or heavy based frying pan until it sizzles when you add a drop of oil.
  5. Cook the chops over high heat turning only once creating a rich, golden crust.
  6. Cook 3 to 4 minutes each side for medium rare, a little more if you like the lamb cooked through.
  7. Once cooked leave to rest in a warm place for a few minutes before serving.

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