Lamb chops with smoky-sweet chilli sauce
- Helen Graves
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Serves 4 - 6
Easy
Prep: 10 mins
Cook: 25 mins
0 reviews
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Lamb chops are perfect for a barbecue as they cook quickly and can be piled up on a platter for everyone to share
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Try our lamb chops with smoky-sweet chilli sauce, then discover lamb chops with mint sauce potatoes, roast rack of lamb and this lamb chop curry.
These chops also work well with a bold dressing – this spicy, nutty sauce is like the love child of sweet chilli and salsa macha, with smoky heat from the chipotle plus complex sweetness from maple syrup.
Lamb chops with smoky-sweet chilli sauce recipe
Ingredients
Nutrition
-
100ml vegetable oil
plus extra for cooking
-
4 garlic cloves
finely chopped
-
30g peanuts
finely chopped
-
1 tbsp chipotle paste
-
3 tbsp maple syrup
-
1 tbsp soy sauce
-
1 tbsp sherry vinegar
-
1 tbsp toasted sesame seeds
-
12 lamb chops or cutlets
Nutrition: per serving (6)
- kcal493
- fat39g
- saturates15g
- carbs8g
- sugars7g
- fibre1g
- protein27g
- salt0.7g
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Method
-
step 1
Set up the barbecue with the coals banked to one side so you have a hot area and a cooler area. Light the barbecue and wait until the flames have died down and the coals are hot.
-
step 2
Heat the oil in a small pan over a medium-high heat and, once hot, fry the garlic until just turning golden. Remove the garlic using a slotted spoon and drain on kitchen paper. Fry the peanuts in the same oil until golden, then remove using a slotted spoon and drain on kitchen paper.
-
step 3
Combine the chipotle, maple syrup, soy, vinegar and sesame seeds with 3 tbsp of the hot oil and some salt. Add the garlic and peanuts, and mix again.
-
step 4
Cook the chops on the hot side of the barbecue for a few minutes (or until cooked to your liking), moving them to the cooler side of the grill if the fire starts to flare up too much or you’d like them to cook through without charring.
-
step 5
Drizzle some of the sauce over the lamb and serve with any extra sauce on the side for dipping.
More lamb recipes
Authors
Helen Graves
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