Pudina Chops – Spiced Minted Lamb Chops with Pickled Pumpkin, by Peter Joseph of Kahani

Serves

2

Prep Time

Overnight marinade required

Cooking Time

5 mins

Ingredients

For the lamb rack

• 1 lamb rack, 6-bone
• 1 tsp dried mint powder

For the marinade

• 1 tsp chilli powder
• 1 tsp peppercorns, crushed
• 1 tbsp of olive oil
• salt
• 1/2 tbsp of crushed ginger and garlic
• 1 tbsp of lime juice

For the pickled pumpkin

• 100g of pumpkin, diced
• 4 tbsp of pumpkin seeds
• 4 tbsp of distilled malt pickling vinegar
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 2 tsp deggi mirch powder*
• 1 tsp ginger, chopped
• 1 tsp nigella seeds
• 2 tbsp of oil
• salt

*Deggi mirch powder  is a unique, age old blend, processed from special varieties of colourful indian red chillies. It is mild hot and imparts glowing natural red colour to curried dishes.

Method

To begin

• Firstly pickle the pumpkin by soaking the diced pumpkin and pumpkin seeds in malt vinegar overnight.

To make the lamb rack

• Prepare the lamb rack by cutting into individual chops.
• Clean up the bones using a small, sharp knife.
• Mix together all of the marinade ingredients and add to a bowl with the lamb chops, making sure the meat is completely covered.
• Refrigerate for 6 hours to marinate.

To make the lamb

• Grill the lamb under a very hot grill, in a chargrill pan or on a barbecue for 1 minute on each side.

Just before serving

• When ready to serve, heat the oil in a pan and add the fennel and mustard seeds.
• Once they start to crackle, add the pumpkin and pumpkin seeds and cook, tossing regularly, for a minute or so.
• Add the deggi mirch powder, ginger and nigella seeds and cook for a couple of minutes.
• Check the seasoning and remove from the heat.

To finish

• Sprinkle the lamb with the dried mint and serve with the pickled pumpkin and a side of rice.
• Enjoy!