Something different

Hi everyone

On summer days we like sometimes to have something different from the usual bbq fare.  One of Scotts favorites is bbq marinated lamb rack or cutlets with a spinach and chickpea curry.  It sounds exotic but it is easy to do and is yummy.

Ingredients are:

12 lamb cutlets (you can cook a rack but I prefer cutlets because they are quicker to cook on the bbq)

Marinade for cutlets

1 teaspoon of ground coriander
1 teaspoon of curry powder
1 teaspoon of paprika (sweet smoked is best if you can get it)
2 tablespoons of lemon juice
2 tablespoons of olive oil

Spinach and chickpea curry

500gm spinach washed and stalks removed, then roughly ripped up.
3 tablespoons olive oil
1 onion thinly sliced
1 red capsicum thinly sliced
2 cloves of garlic
1 teaspoon each of curry powder, cinnamon, coriander and turmeric
pinch of ground cloves
1 tablespoon tomato paste
250 mls thick plain yoghurt
1/2 cup chicken stock
400gm tin of chickpeas drained and rinsed
salt and pepper


With the cutlets trim off any excess fat and add to the combined marinade ingredients. Leave in the fridge for half an hour or more.  Once ready heat the bbq till its hot and cook the cutlets for 2-3 minutes each side depending on how you like your lamb cooked. Once cooked season and set aside on a plate cover with foil or baking paper and let rest for 5 minutes. Note if you don't have a bbq you can cook the lamb in a frying pan.

For the curry heat the olive oil in a large pan and add the onions, capsicums and garlic.  Cook until tender. Then add all the spices and the tomato paste.  Cook for 2 minutes just to combine and cook the spices. Add the spinach in batches, adding more as the spinach wilts slightly. Add the chickpeas and stir into the mixture for a minute ensuring the chickpeas are coated. Then add the chicken stock cook for a couple of minutes and then take off the heat and fold in the yoghurt.  I do that so it doesn't curdle. Taste and season if required. Gently warm the curry through for a few minutes but don't let it boil. Put the curry in a low bowl or platter and place the cutlets on top. Any juices that come out of the lamb while resting can be tipped over the top. Final flourish sprinkle some chopped fresh coriander over the top and enjoy.

Me xx