Hot Spiced Lamb

I wanted to do something quick and easy with some lamb chops I picked up.
Normally I do an apricot glaze which is really to die for, but as I’d no apricot conserve I needed to come up with something else  which I could make from what I had in my cupboard.

And so hot spiced lamb was born.

Along with the other spices I have used here I have added in Turmeric. There is growing evidence that this humble spice has amazing medicinal purposes including but certainly not limited to anti-inflammatory properties.

This recipe calls for a mortar and pestle because everything goes into it to make a dry rub, with no need for a bowl.

  

Serves  4

4 lamb chops
1 teaspoon of cardamom pods
1 teaspoon of cumin seeds
1 teaspoon of turmeric
½ teaspoon ground cinnamon
½ teaspoon cayenne chilli pepper
Fresh ground black pepper and pinch salt

Ground the cardamom pods and cumin seeds in the mortar & pestle
Add the rest of the ingredients except the lamb
Mash together until everything is combined
Remove the hulls of the cardamom pods
Put lamb chops in oven proof dish, and rub spice mix over them, covering both sides
Cover with a lid or tinfoil
Cook for 40 minutes at 160⁰C/Gas Mark 4

Serve with your choice of vegetable

I served it here with steamed broccoli and couscous