Ingredients

  • 8 lamb chops, well cleaned bones
  • 1 tsp cumin, ground
  • 1 tsp coriander, ground
  • 1 tsp salt
  • 1 tsp black pepper, ground
  • 1 tbsp olive oil
  • For the butter:
  • 30g Kerrygold Salted Butter, room temperature
  • 1 tsp harissa paste
  • 1 tbsp fresh coriander, finely chopped
  • To Serve:
  • Fresh mint sprigs
  • Lemon wedges
  • Pomegranate seeds
  • Watercress leaves

Directions

METHOD

1. With clean hands, thoroughly rub the dry spices into the lamb along with the oil and marinate for a minimum of 20 minutes, the longer the better.

2. Heat a chargrill pan over a moderately high heat, grill the lamb chops for three minutes each side for a blushing pink or 5 to 6 minutes for well done. Rest them in a warm place for 5 minutes.

3. In a saucepan melt the butter, harissa paste and coriander together for a few minutes until starting to bubble.

4. Arrange the lamb chops on a serving platter, dress with fresh mint leaves, pomegranate seeds and watercress. Drizzle over the melted butter and serve immediately.

explore our

Similar Recipes

Main courses

Roasted Cod with Lemon and Caper Butter and Pommes Anna

...

Serves 2

Strawberry Victoria Sponge Cake

Preheat the oven to 170°C. Then grease and line 2 x 20cm springform...

Serves 8

Classic Scones

1. Preheat the oven to 210C/190 C Fan/Gas Mark 6. Line a large baking tray wi...

Serves 14
Main courses

Spring Vegetable Risotto

1. In a heavy bottomed pan, heat half of the butter and the olive oil over a...

Serves 4

Smoked Haddock Corn Chowder

Why not try Clodagh McKenna's fantastic Smoked Haddock Corn Chowder recipe?...

Serves 6
Main courses

Steak & Ale Pie

Place a large casserole pan...

Serves 6-8

Butter Chicken and Jewelled Rice

...

see more