Moroccan Spiced Barbecued Lamb Forequarter Chops
Published 17th August, 2021
Cuisine: Australian Serves: 4
Preparation: 20 Mins Cooking: 20 Mins
- 1.5kg Barossa Fine Foods Lamb Forequarter Chops
- Olive Oil
- ¼ Cup Parsley Leaves
- Mixed Salad Leaves
- Olsson’s Smoked Salt, to serve
- 300gm Roasted Capsicums
- 1 tbls Smoked Paprika
- 1 tsp Sweet Paprika
- 1 tsp Sea Salt
- 1 tsp Dried Chilli Flakes
- 5 Cloves Garlic
- 1 Fresh Red Chilli (optional)
- 2 tbls Olive Oil
- 2 Lemon Juice
- 1 tbls Spice Mix, see below
- 1 tbls Coriander Seeds
- 1 tbls Cumin Seeds
- 1 tsp Caraway Seeds
- 1 tsp Fennel Seeds
- For the spice mix, gently dry toast the coriander, cumin, caraway and fennel seeds in a skillet over a low heat, allow to cool then grind in a spice grinder or mortar and pestle.
- Drain the roasted capsicums on paper towel, in a food processor blend together the capsicum, smoked and sweet paprika, peeled garlic cloves, sea salt, chilli flakes, fresh chilli (optional) spice mix, olive oil & lemon juice. Process until all ingredients are well combined.
- In a large bowl place half of the harissa paste (reserve the remainder to serve with the lamb) and a good drizzle of olive oil, add the lamb forequarter chops, toss well to coat, marinate for 3-4 hours or overnight in the refrigerator. Remove the lamb from the marinade, drizzle with a little extra olive oil and barbecue the forequarter chops over a medium heat until cooked through.
- Serve the chops on a platter, sprinkle with the parsley leaves. Serve with a green salad, the remaining harissa paste and the Olsson’s smoked salt.