Lamb Chops With Red Currants

Grilled lamb chops get a sophisticated crusty coating of whole cumin seeds and ground spices.

Quick look

  • prep 25 min
  • serves 4

Served with a sauce of red currants cooked in red wine and spices, this is a decorative and festive dish.

Ingredients

  • 4 well-trimmed lamb chops, about 4 1/2 ounces each
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • Black pepper
  • 3/4 cup red wine
  • 3 tablespoons sugar
  • 7 ounces fresh red currants
  • 1 bunch watercress

    How to make it 

  • 1

    Preheat the grill to high. To make the sauce, mix all the spices with a good grinding of black pepper. Put half the mixture into a small saucepan with the wine and sugar, and set the rest aside.

  • 2

    Rinse the red currants and reserve a few sprigs for a garnish. Run a fork down the remaining sprigs to remove the red currants; add them to the wine. Bring to the boil over a moderate heat, stirring gently, then lower the heat and simmer for 12 to 15 minutes, or until the liquid is slightly syrupy.

  • 3

    Rub the reserved spice mixture into both sides of the lamb chops and grill them for 6 to 8 minutes, turning once. Meanwhile, rinse, dry and trim the watercress, discarding any coarse stems.

  • 4

    Pour some sauce onto each plate and place a chop on top. Garnish with the watercress and red currants.

Healthy Cooking Tip

Serve with a green vegetable or with some mixed salad.

Variation: Fresh or frozen cranberries can be used instead of the red currants.

Nutritional Information(per serving)

  • Calories: 400
  • Fat: 24g
  • Saturated Fat: 11g
  • Carbs: 16g
  • Sugars: 15g
  • Protein: 24g