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Spicy Cinnamon and Paprika Lamb Chops with Green Bean salad Recipe
Give your lamb chops a north African flavour with a cinnamon, cumin and paprika rub.
Recipe Ingredients
For the lamb chops
- 1 Tbsp (15ml) cumin
- 1 Tbsp (15ml) paprika
- 1 tsp (5ml) smoked paprika
- 2 tsp (10ml) cinnamon
- Juice of ½ SPAR Freshline lemon
- ¼ cup (60ml) SPAR extra virgin olive oil
- 3 cloves SPAR Freshline garlic, crushed
- Salt and pepper
- 8 lamb chops
For the green beans
- 350g bag SPAR Freshline green beans, blanched
- SPAR olive oil
- 4 SPAR Freshline spring onions, cut into thin strips or as desired
Recipe Method
- Make a paste with the spices, lemon juice, olive oil and garlic and coat the chops with the paste. Season well.
- String the chops onto a skewer with all the fat facing in the same direction and on the same level.
- Start by rendering the fat – pop the chops onto the warm pan fat side down and cook for 6 minutes or so until the fat is brown. Then remove from the skewer and cook the chops for 3 - 4 minutes per side.
- Toss the green beans in olive oil and grill on the warm griddle pan for about 6 minutes – turn them halfway. Season well, add spring onions and serve with the chops.
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