Rosemary & Cumin Lamb Chops with Sweet Mint Sauce

Rosemary & Cumin Lamb Chops with Sweet Mint Sauce

Prep
20
Cooking time
10
Serves
4

Method

1. Put rosemary, cumin, garlic, mustard, vinegar and Cobram Estate Robust Extra Virgin Olive Oil into a large zip-lock bag. Massage to combine then add lamb and massage to coat. Set aside for 20 minutes at room temperature to marinate.

2. Meanwhile, to make mint sauce, combine all ingredients in a small bowl and set aside for 5 minutes to allow sugar to dissolve.

3. Preheat a char-grill pan or barbecue grill plate over high heat. Thread half of the lamb onto 2 metal skewers. Repeat with remaining lamb. Grill for 5 minutes each side for medium, or until cooked to your liking. Transfer to a chopping board and cover loosely with foil. Set aside for 5 minutes to rest.

4. Transfer lamb to a platter or board, drizzle with a little of the mint sauce, and serve with cabbage and remaining sauce on the side.

Ingredients Chevron Icon

  • 2 sprigs rosemary, leaves picked, finely chopped
  • 1 Tbsp cumin seeds
  • 1 clove garlic, crushed
  • 1 tsp Dijon mustard
  • ¼ cup white wine vinegar
  • 2 Tbsp Cobram Estate Robust Extra Virgin Olive Oil
  • 800g lamb leg chops, excess fat trimmed
  • Red cabbage salad, to serve

Sweet Mint Sauce 

  • 100ml white wine vinegar
  • 1 Tbsp caster sugar
  • 1 cup mint leaves, finely chopped
  • 1 green shallot, very thinly sliced
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