This dish is easy enough to put together for a family meal and doesn’t take a lot of effort. The aromatic chutney adds a zingy freshness that balances the heat of the lamb chops
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 6 |
| Cuisine | Arabic |
| Diet | High-protein |
| Preparation | Moderate |
| Calories | 626 |
| Fat | 34g |
| Saturates | 22g |
| Protein | 39g |
| Carbs | 39g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely grate 2 garlic cloves and thinly slice the chilli.
Place the chops in a bowl and add the garlic, chilli, spices and 2 tbsp of olive oil and marinate for 1 hour.
Place the breadcrumbs in a wide shallow bowl and the flour in another. Whisk the eggs in a third bowl and season with 1 tsp of salt.
Pour the sunflower oil into a frying pan, to come approx. 1cm deep, and place it over a medium-high heat.
Dip the lamb chop cutlets first in the flour, then the egg and finally press them into the breadcrumbs before frying them in the hot oil.
Cook the chops for approx. 3 minutes each side (they should be a deep golden brown and crunchy outside, and slightly pink on the inside).
To make the chutney, place the peanuts in a food processor and process until smooth. Add the fresh mint, coriander, the remaining garlic clove, fresh ginger, green chillies, 1 tsp tamarind paste mixed in 4 tbsp of water, lemon juice, 1 tbsp of olive oil and salt to taste, and blend until smooth. Season well.
Serve the chops with the mint chutney and chopped cucumber on the side.
