This lamb chops recipe from Jess Murphy from Kai is perfect for the barbecue.
"This dish is really great as it marries international with local. It is so pleasantly surprising to see how well these flavours work together."- Jess Murphy
Yield: Serves 4
For the lamb:
- 12 lamb chops
- 10 garlic cloves
- 3 tablespoons of gochujana
- 200ml Buckfast
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
For the mint and chilli slaw:
- 2 red chillies, finely sliced
- 4 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- ½ tablespoon salt flakes
- 2 tablespoons brown sugar
- ½ white cabbage, finely shaved
- 1 bunch of Vietnamese mint, picked and chopped, leave some leaves whole for garnish (if you can't get your hands on Vietnamese mint, regular mint will work perfectly)
For the buttermilk ranch dressing:
- 100ml sour cream
- 100ml buttermilk
- 50g mayonnaise
- 2 garlic cloves
- 1 scant teaspoon salt
- ¼ teaspoon pepper
- 1½ teaspoons dried dill
- ¼ teaspoon finely chopped fresh chives
- 2 teaspoons fresh lemon juice
- Few dashes Tabasco sauce, optional
- Mix all the marinade ingredients for the lamb together, cover the lamb and leave for 24 hours. Cook the chops over barbecue until cooked through and slightly charred. Alternatively, cook the chops on a griddle pan or in the oven.
- For the slaw, in a small bowl mix the chilli, vinegar, oil, salt and sugar together, then toss through the cabbage and most of the mint. Allow to sit for five minutes, toss again and pile on a platter.
- Mix all the ingredients together for the buttermilk dressing and drizzle on top of the slaw and chops to serve. It really helps to cool the dish down and add a refreshing yet zingy flavour.
TIP: The dressing will keep well in the refrigerator for three to four days. The garlic flavour gets stronger the longer it sits, so you might want to cut back if you're planning on making it in advance. The dressing will thicken up to more of a dip consistency as it chills.
TIP: Try this red chimichurri recipe for another delicious accompaniment to the lamb.
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon crushed red chilli flakes
- 1½ teaspoons smoked paprika
- 1 tablespoon dried oregano
- 2 tablespoons fresh lemon juice
- ¼ bundle coriander
- 1 bundle parsley
- 1 red bell pepper, seeds and pitch removed
- 2 green onions, trimmed
- 6 cloves garlic, peeled
- 60ml red wine vinegar
In a food processor, combine all of the ingredients and pulse until you get a smooth consistency. Serve with the lamb dish above. This sauce also goes well with steak.