Grilled lamb chops, padron and green peppers with a tagine yoghurt, sultanas and coriander
If you are not a fan of green peppers we urge you to try them grilled. They provide a great grassy and fresh flavour to the lamb chops, and they work so well with the grilled onions.
- Get your BBQ going. When your embers are orange and hot, grill the green peppers and red onions whole, until they are charred all over. This will take around 15-20 minutes or a hot BBQ.
- Place the peppers and onions in a bowl and cover with a plate to steam for around 10 minutes.
- Soak the sultanas in water just boiled from the kettle for 5 minutes. Strain and then add to a large bowl along with the olive oil and Oporto Vinegar.
- In the meantime, make your tagine yoghurt by mixing all the ingredients in a medium bowl and seasoning to taste. Set aside.
- Peel your onions and peppers, slice, and place in the large bowl with the sultanas and dressing. Mix to combine.
- Season the lamb chops and grill on each side for around 4 minutes, depending on how rare you like them. Remove from the heat and set aside to rest.
- Grill the padron peppers for 2 minutes or so until they are nicely charred and set aside.
- Plate the lamb chops, with the grilled onions and peppers and top with the padron and chopped coriander. Serve with the tagine yoghurt.
Included in this Recipe
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Smoked paprika and pickled lemons add a bold complex flavour to this Moroccan classic. Use it to add depth to any Ôone potÕ dish, the classic tagine being just one example. Ambient, keep chilled once opened.
An Agridulce with bold notes of dried fruit, especially raisin.