Grilled lamb chops with Delica pumpkin and a cumin and mint vinaigrette


First published in 2020
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Light a barbecue (or heat a griddle pan over a high heat) and preheat an oven to 180°C/gas mark 4. Wait for the barbecue (or griddle pan) to be red hot and ready to cook on before beginning this recipe
Rub the pumpkin wedges with extra virgin olive oil, season well and place on a tray. Roast for 30 minutes until tender and caramelised
With 15 minutes to go on the pumpkin, season the chops well and rub with extra virgin olive oil. Place on the barbecue or griddle and cook on one side for 4 minutes. There should be a good caramelisation when the chops are turned, along with a slight char along the fat. Turn the chops over and cook for a further 3 minutes or until medium-rare. The chops should have a good spring to the flesh when pressed
Remove the lamb from the grill, squeeze over the lemon juice and rest on a rack in a warm spot for 7 minutes. This will allow the meat to rest, give an even colouring and tenderise the flesh. Reserve any of the resting juices
Whisk together the extra virgin olive oil and vinegar, season well and then place in a saucepan along with the cumin and garlic and heat until the garlic just starts to fizz
  • 150ml of extra virgin olive oil, plus extra for cooking
  • 100ml of white balsamic vinegar
  • 3 garlic cloves, finely sliced
  • 1 tsp cumin seeds, lightly crushed
Turn off the heat, pour in the lamb resting juices and season to taste
To serve, divide the pumpkin wedges between four plates, along with some of the vinaigrette. Place two lamb chops on top of each piece of pumpkin and then spoon over the remaining vinaigrette. Finish each plate with a sprinkle of fresh mint leaves
First published in 2020
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