Sri Lankan Spiced Lamb Chops

As promised at the Foodies Festival, here is the recipe for the lamb chops I cooked that day at Chef’s Theatre.  Perfect for BBQ season!

Chef Kanthi in his element doing a demo at the Foodies Festival

Roasted Spice Powder   

Cardamom - 2g 

Cloves- 5g

 Cinnamon - 10g

 Coriander seeds - 10g

 Cumin - 1tsp

Fennel - 1tsp

 Peppercorns - 1tbsp 

Curry Leaves- 10

Pandan leaf - 2 1nch size Pandan is optional

Dry Red Chillies -2 

Dry roast all the above in a pan on medium heat for 3 mins or till the curry leaves dry out and cool them down before grinding into a fine powder. Store in an airtight container.

Lamb Cutlets - 8 

Roasted Curry Powder- 2 tbsp 

Ginger Paste- 1 tbsp 

Garlic Paste- 1 tbsp 

Turmeric Powder- 1/2 tsp

Lime Juice - 1 big lime Salt - to taste

Vegetable oil or olive oil - 4 tbsp

Mix all the above and rub them over the lamb chops. Keep the chops in the fridge for 3-4 hours.

Grill them on a barbecue or in a cast-iron pan for about 2 minutes on each side. If you prefer them well done, then cook for another couple of minutes. 

Make a quick tomato, cucumber, mint and lime salad as a side to go with it.