Cool Coriander & Ginger Lamb chops

Lamb works really well on the Barbi and new season best of all. This recipe is a variation on a dish picked up at a small roadhouse on the way out of Bondi, the slightly fusion edge enhances the overall flavour. Serve in an upright triangle, bones to the sky!

  • Serving Size2

    What you need

    • 6 Best-end lamb chops (bone in)
    • 50g ginger, grated
    • 1 ripe papaya, peeled and rough chopped
    • 30g bunch of fresh coriander, finely chopped
    • 50ml extra virgin olive oil
    • 2 or 3 hot green chillies, finely chopped and deseeded
    • 100ml thick plain yoghurt
    • 30g unsalted butter

    What you do


    Mix ginger, papaya, oil and coriander in liquidiser, mix in the chillies and yoghurt

    Remove fat/meat from top 2 inches of chop and flatten out meat, removing any extra fat.

    Coat the chops with marinade and refrigerate in sealed bag for at least 4 hours

    Sear on high heat, then grill for around 10 mins on medium heat and then a further 5 minutes on low. Keep turning to prevent burning and baste with melted butter.

    Season with salt & pepper and leave to rest for a few minutes before serving.