Chops & Golden Veg

INGREDIENTS

12 lamb cutlets - not trimmed RIGHT back, just a bit

1 medium brown onion, peeled

1 medium sweet potato

4 potatoes

4 carrots

4 cloves garlic, peeled and smashed

¼ cUP ghee

1 tbsP curry powder

1 tsP ground turmeric

1 tsP mustard seeds

15 curry leaves

3 cucumbers

½ cUP loosely packed mixed herbs: mint, dill, coriander

½ tsP sugar

½ tsP salt

2 tbsP white wine vinegar

Greek yoghurt, papadums and lime wedges to serve

Method

Preheat the oven to 200’c and the bbq to HOT. 

Rub the lamb with olive oil and season with salt. 

Set aside to come to room temp. 

Roughly cut the onion, sweet potato, potatoes and carrots into 2cm cubes. 

Toss this with the garlic cloves and ghee in a mixing bowl then, once fully coated, add in the curry powder, turmeric, mustard seeds and curry. 

Place onto a paper lined tray and roast for 25mins, stir well then continue to cook for another 10mins till golden and crispy. 

Meanwhile, roll cut* the cucumbers into 4cm lengths. 

Combine with the salt, sugar, vinegar and herbs and allow to marinate in the fridge until ready to serve. 

Grill the chops over high heat for 2 mins a side, flipping once then rest for a couple of minutes. 

Serve the chops with golden veg and shard of icy cukes with some greek yoghurt, papadums and lime wedges on the side. 

*Lay the cucumber horizontally on a board. Cut a chunk off the end on the diagonal about 4cm long. Roll the cucumber away ¼ of a rotation and cut another piece on the diagonal about 4mc long. Repeat the process of rolling ¼ of a turn and cutting on the diagonal until the cucumber is used up. 

You should have even in length but unique shards shapes of cucumber.