Minted Lamb Chops & Pickled Pumpkin

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


Lamb Rack

  • 1 lamb rack, 6-bone


  • 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


  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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