Just returned to Stockholm from your wonderful winter holiday of leisurely soaking up the sun and surf in the summery or tropical parts of the planet?
Then this recipe of lovely intense and refreshing contrasts promises gently sublime memories of the very same exotic scents, flavours and textures of places continually kissed by the steady ebb and flow of tides and the genteel warmth of sun.
6 lamb chops
Extra coriander leaves
1 large red chilli, cut lengthwise into 6 strips
For the crumb:
½ cup salted roasted peanuts, finely chopped in a blender
1 tbsp coriander seeds, ground in a spice grinder
1 tbsp cumin seeds, ground in a spice grinder
1½ tsp garlic granules
½ tsp salt
½ tsp ground chilli
6 tbsp extra virgin olive oil
For the salad:
¼ fresh pineapple, skinned, cored and finely diced
½ large pomegranate’s seeds
1 handful of coriander leaves, finely chopped
- Make the crumb by mixing thoroughly the peanuts, coriander seeds, cumin, garlic, salt, ground chilli and oil.
- Put the lamb chops and crumb mixture in a large Ziplock bag, and shake the bag till all the chops are well crumbed.
- Leave the bag of crumbed chops to marinate in the fridge for at least ½ a day.
- Make the salad by tossing together the pineapple, pomegranate seeds and coriander leaves, and leave covered in the fridge till the lamb chops are ready to be served.
- Pre-heat the oven to a fan forced 2200C.
- Lay the crumbed chops in a baking tray and roast in the oven for 25 minutes, until the chops’ crumb are a light nutty brown.
- Plate the hot crumbed chops, and garnish them with fresh chilli, extra coriander leaves and the few crumbs that have fallen onto the tray.
- Serve immediately with the salad as a side.