Also known as a barbecue chop, the forequarter chop is versatile and succulent, and is suitable for both grilling and slow cooking.
Preparation time 20 minutes
Cooking time 10 minutes
8 small lamb forequarter chops or 4 large, trimmed
4 cm piece ginger, finely grated
80 ml (1/3 cup) olive oil
2 tablespoons chilli jam
1 tablespoon garam masala
3 teaspoons poppy seeds
2 teaspoons ground cinnamon
1 teaspoons ground nutmeg
1⁄2 cup roughly chopped coriander leaves
2 zucchini, quartered lengthwise, scored
Baby rocket, tomato and cucumber salad with natural yoghurt & lemon wedges, to serve
1 Preheat barbecue to high.
2 To prepare the marinade, place ginger, 2 tablespoons oil, jam, spices and coriander in a medium bowl. Season to taste and stir to combine. Take 1 tablespoon of the marinade and place in a separate small bowl and set aside. Add lamb forequarter chops to the medium bowl and toss well to coat. Allow to marinade for 30 minutes.
3 Add 1 tablespoon of tepid water and remaining oil to the reserved marinade. Season to taste and stir well to combine. Brush the cut side off the zucchini liberally with the mixture.
4 Cook lamb on barbecue, turning and basting with marinade for 5 – 6 minutes or until cooked to your liking. Cover loosely with foil and stand for 5 minutes before serving.
5 Meanwhile, place zucchini cut side down on barbecue. Cook for 2 – 3 minutes while occasionally turning until zucchini is charred or cooked to your liking.
6 Divide zucchini among plates and serve with lamb forequarter chops and natural yoghurt.
7 Serve with baby rocket, tomato and cucumber salad with lemon wedges on the side.
1 If you have the time, marinate your lamb forequarter chops in the fridge for 3-4 hours or even the night before.
2 If you can’t find forequarter chops, try using neck chops or chump chops.
The Carousel thanks Beef and Lamb Australia for this recipe