Ingredients
- Lamb back straps (or chops)
- Marinade
- 1t ground cardamom
- 3t paprika
- 1t garlic, crushed
- ½ onion, chopped
- 1t honey
- 2T parsley, chopped
- 1T coriander leaves, chopped (optional)
- Juice of half a lemon or lime
- A good pinch of salt
- A gentle pinch of pepper
- 100ml oil
Casa-Lamb-ka
Method
- Mix together all the marinade ingredients in a bowl Toss through the back straps and allow to marinade for as long as you can - 2-4 hours is great, overnight is ideal
- Cook quickly on a very hot griddle for 1-2 minutes each side (depending on the thickness of the meat)
Comments
A quick, simple and reliable lamb dish inspired by the flavours of North Africa and ideal for the barbecue as well as inside on a hot pan if the weather doesn’t cooperate.
This recipe courtesy of Kevin Gilbert from Gilbert's Fine Foods
Thanks to Cardrona Merino Lamb for providing the lamb and to Janefield Paeonies and Hydroponics for the coriander used in the cooking demonstration at the Otago Farmers Market
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