Simple Pea and Mint Dip with Lamb Chops
Simple Pea and Mint Dip with Lamb Chops
Try this quick and easy Malaysian-style lamb chop recipe by Ili Sulaiman from Family Feast with Ili.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 30 minutes
  • Cooking Time 15 minutes
  • Yield 6 servings
  • 2 canned Green Peas or one bag frozen Peas (blanched in hot water until cooked)
  • 1 tablespoon Tahini (Sesame Paste)
  • 2 Lemon
  • 1 large clove Garlic
  • ½ cup Olive Oil
  • ½ cup Mint Leaves (fresh)
  • 2 tablespoons Yogurt
  • 6 Lamb Chops
  • 1 teaspoon Dried Mint
  • 1 teaspoon Dried Rosemary
  • 6 heap tablespoons Tomato Ketchup
  • Coarse Black Pepper
  • Sea Salt and coarse black pepper to taste
  1. In a bowl mix together, dried mint, rosemary, tomato ketchup, black pepper and salt and marinate lamb chops for at least 30 minutes
  2. In a food processor, add in one can of peas without its liquid and another with its liquid, tahini (sesame paste), juice of one lemon, a clove of garlic, olive oil, mint leaves and yogurt, a pinch of salt and pepper and blitz until smooth, taste, tweek if need too and set aside
  3. in a grilling pan, heat until hot and grill lamb chops about 1-2 minutes on each side for 2 – 3 rounds until brown on the outside but still juicy on the inside
  4. serve grilled lamb chops with the pea and mint dipping sauce

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