Minted Lamb Chops & Pickled Pumpkin

Make this using Sarson’s Sarson's Distilled Pickling Vinegar.

Ingredients

Lamb Rack

  • 1 lamb rack, 6-bone

Marinade

  • 1 tsp Kashmiri chilli powder
  • 1 tsp peppercorns, crushed
  • 1 tbsp of olive oil
  • Salt
  • 1/2 tbsp of ginger and garlic paste
  • 1 tbsp of lime juice
  • 1 tsp dried mint powder

Pickled Pumpkin

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

How to make it

  1. To begin, pickle the pumpkin. Soak the diced pumpkin and pumpkin seeds in distilled pickling vinegar overnight.
  2. 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.
  3. Add the degi mirch powder, ginger and nigella seeds and cook for a couple of minutes. Check the seasoning and remove from the heat.
  4. To begin, prepare the lamb rack by cutting into individual chops. Clean up the bones using a small, sharp knife.
  5. Mix together all of the marinade ingredients and add to a bowl with the lamb chops, making sure the meat is completely covered and refrigerate for 6 hours to marinate.
  6. Grill the lamb under a very hot grill, in a chargrill pan or on a barbecue for 1 minute on each side.
  7. Sprinkle with the dried mint and serve with the pickled pumpkin and a side of rice.

In collaboration with Great British Chefs.

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