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Grilled lamb chops with Delica pumpkin and a cumin and mint vinaigrette
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There’s nothing like the smell of lamb chops cooked over charcoal – they seem to be made for it. The tasty fat lightly charring and crisping, the outside flesh caramelising and then the juicy pink inside. The pumpkin and cumin-scented olive oil provides a wonderful contrast to the sweet, smoky lamb. If the weather's not playing ball, you can also cook the lamb chops on a smoking hot griddle pan.
First published in 2020
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Ingredients
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- 8 lamb chops, trimmed of excess fat
- 1/2 Delica pumpkin, seeds removed and cut into 4 wedges
- 100ml of white balsamic vinegar
- 150ml of extra virgin olive oil, plus extra for cooking
- 3 garlic cloves, finely sliced
- 1 tsp cumin seeds, lightly crushed
- 1/2 lemon
- 1 handful of mint leaves, small
- sea salt
- freshly ground black pepper
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Method
1
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
2
Rub the pumpkin wedges with extra virgin olive oil, season well and place on a tray. Roast for 30 minutes until tender and caramelised
- 1/2 Delica pumpkin, seeds removed and cut into 4 wedges
3
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
- 8 lamb chops, trimmed of excess fat
- sea salt
- freshly ground black pepper
4
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
- 1/2 lemon
5
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
6
Turn off the heat, pour in the lamb resting juices and season to taste
7
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
- 1 handful of mint leaves, small
First published in 2020
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