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Cuban spice rubbed lamb

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4 Forequarter lamb chops
Dry rub
1 tsp Dried oregano
1/2 tsp Chilli flakes
1 tsp Ground cumin
1 Lime
1 tsp Dry rub spice mix from above
4 Ripe Roma tomatoes, chopped
1 can Black beans, drained and rinsed
1 Avocado, sliced
Baby spinach
½ cup Greek yoghurt
500g Sweet potato, peeled and cut into thin wedges


1 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.
2 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.
3 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.
4 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.
5 Combine ingredients for salad drizzle with a little extra virgin olive oil. Serve lamb with sweet potato, salad and yoghurt.


1 Lamb forequarter chops are from the shoulder and are sometimes sold as 'grilling’ or ‘BBQ’ chops.
2 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.
3 Try with neck chops or chump chops.
4 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.