Light up the barbie with Curtis Stones fiery lamb chops served with a creamy Greek yoghurt and a fresh avocado and radish salad.
- In a small food processor, blend oil, chillies, tomato paste, garlic, paprika and caraway until smooth. Season with salt and pepper. In a resealable bag, combine lamb and 3 tablespoons chermoula, turning to coat lamb. Refrigerate for at least 30 mins and up to 2 hours. Stir 1 tablespoon vinegar into remaining chermoula and reserve.
- Prepare a barbecue for medium-high heat. Remove lamb from marinade and pat dry. Barbecue lamb, turning once, for about 2-3 mins per side, or until char marks form and an instant-read thermometer inserted into centre of lamb registers 54C. Transfer lamb to a platter to rest for 5 mins.
- Meanwhile, in a medium bowl, combine avocados, radishes, shallot, coriander and remaining 1 teaspoon vinegar. Season generously with salt and gently toss salad. Spread yoghurt evenly on bottom of a serving platter. Top with avocado salad and lamb and serve with reserved chermoula sauce.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set