Cuban spice-rubbed lamb
4 Forequarter lamb chops
1 tsp Dried oregano
1/2 tsp Chilli flakes
1 tsp Ground cumin
1 tsp Dry rub spice mix from above
4 Ripe Roma tomatoes, chopped
1 can Black beans, drained and rinsed
1 Avocado, sliced
½ cup Greek yoghurt
500g Sweet potato, peeled and cut into thin wedges
- Place lamb forequarter chops on a plate or tray large enough to hold them in a single layer. Preheat oven to 200°C fan forced.
- Combine dry rub ingredients in a small bowl with the finely grated zest of the lime, reserve 1 tsp of the dry rub for the salad. Sprinkle both sides of the lamb with the remaining dry rub.
- Place sweet potato in a bowl with a little oil and toss to coat. Spread in a single layer in a large roasting tray or heavy baking tray and cook for 35 minutes until crisp at the edges.
- Preheat a BBQ or chargrill pan to medium hot, drizzle lamb with a little oil and sprinkle with a few salt flakes just before cooking.
- Combine ingredients for salad drizzle with a little extra virgin olive oil. Serve lamb with sweet potato, salad and yoghurt.
- Lamb forequarter chops are from the shoulder and are sometimes sold as 'grilling’ or ‘BBQ’ chops.
- You can double or triple the spice rub recipe, minus the lime zest and place in a clean jar to use next time. Try using it on grilled vegetables or roast potatoes.
- Try with neck chops or chump chops.
- Switch to make: BBQ lamb with homemade spiced beans.Heat 1 tbsp olive oil in a pan and fry 1 finely diced red onion with dry rub until onion softens. Add 2 diced tomatoes or a can of chopped tomatoes and a can of whatever beans you like, 4 beans, kidney, black beans or chickpeas. Cook lamb on the BBQ and serve with homemade beans, ripe avocado and lime.