Grilled lamb chops get a sophisticated crusty coating of whole cumin seeds and ground spices.
Served with a sauce of red currants cooked in red wine and spices, this is a decorative and festive dish.
- 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
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.
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.
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.
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