Recipe: Lamb with coriander and chilli
Cookbook: AWW Kitchen
Oh, the weather in Melbourne has been so lovely this week. Perfect for this week’s Cookbook Challenge theme – BBQ.
Despite my best intentions when the Cookbook Challenge began, I still find myself on Sunday frantically trying to decide on a recipe, cook, photograph and blog before the week is over. I always intend to be more organised…. but…. I think I need the pressure!
It took me ages to decide on a recipe – you would think that BBQ would be an easy week, but for some reason I just couldn’t find anything I particularly liked. It didn’t help that I had run out of garlic and was trying to find a recipe without it. In the end, we just went out to buy some and I was able to finally decide on a recipe.
In the cookbook, the recipe is for chicken, but since I already had lamb chops I just went with them. I thought it was pretty good with lamb. Spicy, sourish, and fragrant – gosh it smelt good cooking on the BBQ. I served the chops with a simple baby spinach and chickpea salad, and I couldn’t resist garnishing with some extra cut chilli. Delicious, and another challenge done for the week. Perhaps I’ll be more organised next week?
Update: See the round up for this week at My Food Trail.
Lamb with coriander and chilli
Adapted from AWW Kitchen
8 lamb chops
Coriander and chilli paste
2 teaspoons coriander seeds
4 fresh small red thai chillies, chopped coarsely
1 teaspoon ground cumin
2 cardamon pods, bruised
1/4 teaspoon ground turmeric
10cm stick fresh lemongrass (20g) chopped coarsely
2 medium brown onions (300g) chopped coarsely
4 cloves garlic
1/3 cup (80ml) lime juice
2 teaspoons salt
2 tablespoons peanut oil
Make the coriander and chilli paste by blending or processing all ingredients until the mixture forms a smooth paste.
Combine the paste and the lamb in a large bowl, cover, and let sit for at least an hour.
Cook the lamb on a hot BBQ for a few minutes, turn and cook for several more minutes until cooked.