Spanish Lamb Chops with a Honey, Olive and Chickpea Salad

I figured that as Summer appears to be rapidly disappearing that I need hurry up and share my barbecue posts with you, as before we know it, Autumn will be upon us and the barbecues will be covered up and locked away until next year (wow, I just made myself really depressed with that sentence)! Anyway, as it is still summer time then there is no excuse not to turn up the heat on the alfresco dining and give this recipe a try!

I have subscription to Jamie’s Magazine, which is my total guilty pleasure, and I was inspired by his ‘chuletas a la Andaluza’, and just had to give them a go. So this recipe is not a total hmwm original, but it has a few messy touches to it; and it was sooooo tasty that I couldn’t not share it with you!

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Serves 2

For the Lamb Chops

  • 4 lamb cutlets
  • 1 tsp sweet smoked paprika
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ½ tsp turmeric powder
  • 5 sprigs of thyme
  • 2 garlic cloves, peeled and finely chopped
  • A generous drizzle of olive oil
  • Salt and pepper

For the Salad

  • 200g tinned chickpeas, drained and rinsed
  • 1 handful coriander – roughly chopped
  • ¼ red onion, peeled and thinly sliced
  • A handful of green olives, destoned and roughly chopped
  • ½ tbsp red-wine vinegar vinegar
  • A generous drizzle of olive oil
  • ½ tbsp honey
  • ¼ tsp cumin powder
  • 1 fresh red chilli, deseeded and finely chopped

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Mix up the ingredients for the marinade and smother the lamb chops in it.

Cover and marinate in the fridge for at least 2 hours, ideally overnight.

When you’re ready to cook the lamb, toss together the ingredients for the salad and heat your BBQ (if you are cooking this inside then just use a griddle pan instead)

Grill the lamb chops for 1 ½ minutes on each side and then repeat the process until cooked to your liking (depending on size you will be looking at 4 ½ to 6 minutes in total).

Allow the lamb to rest for 2 minutes before serving with the salad and enjoying! (we also through some corn on

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10 thoughts on “Spanish Lamb Chops with a Honey, Olive and Chickpea Salad

  1. Pingback: 500 Blog Post Celebration (well, 501 now!) | Homemade With Mess

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