• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, B9, C, E
MineralsManganese, Potassium, Iron, Cobalt

Ingredients Jump to Instructions ↓

  1. Barbecue baharat lamb chops

  2. 2 tablespoons sweet paprika

  3. 1 tablespoon ground cumin

  4. 1 teaspoon ground cinnamon

  5. 1 teaspoon ground coriander

  6. 1 teaspoon ground cloves

  7. 1 teaspoon ground cardamom

  8. 1 teaspoon ground black pepper

  9. teaspoon ground star anise

  10. teaspoon ground nutmeg

  11. finely grated zest and juice of one lemon

  12. 8 lamb chump chops, cutlets, backstraps or loins

  13. Barbecue vegetable salad

  14. 300g sweet potato, peeled and thinly sliced

  15. 1 small red capsicum, seeds removed and thickly sliced

  16. 1 small yellow capsicum, seeds removed and thickly sliced

  17. 2 medium zucchini, sliced thinly

  18. 1 vine baby truss tomato, cut into 4 portions

  19. 2 tablespoons olive oil

  20. 1 tablespoon of reserved baharat spice mix

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine baharat ingredients (reserve 1 tablespoon). Add the olive oil and rub into the lamb chops. Cover the bowl with plastic wrap and allow to marinate in the fridge for as little as an hour or as long as overnight.

  2. Bring back to room temperature and season with salt. Heat barbecue grill on high and cook chops 1-2 minutes each side or to your liking. Remove and rest, loosely covered with foil for 5 minutes.

  3. For the vegetables, combine vegetables with olive oil and baharat spice mix in a large bowl. Toss to coat in oil and spices. Cook on preheated flat plate or grill until just cooked through and tender.

  4. Serve lamb chops with lemon wedges and barbecue vegetable salad.


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