Grilled lamb chops, padron and green peppers with a tagine yoghurt, sultanas and coriander

Step  0: Get your BBQ going. When your embers are orange and hot, grill the green peppers and red onions whole, until they are charred all over. This will take around 15-20 minutes or a hot BBQ.
Step  1: Place the peppers and onions in a bowl and cover with a plate to steam for around 10 minutes.
Step  2: Soak the sultanas in water just boiled from the kettle for 5 minutes. Strain and then add to a large bowl along with the olive oil and Oporto Vinegar.
Step  3: In the meantime, make your tagine yoghurt by mixing all the ingredients in a medium bowl and seasoning to taste. Set aside.
Step  4: Peel your onions and peppers, slice, and place in the large bowl with the sultanas and dressing. Mix to combine.
Step  5: Season the lamb chops and grill on each side for around 4 minutes, depending on how rare you like them. Remove from the heat and set aside to rest.
Step  6: Grill the padron peppers for 2 minutes or so until they are nicely charred and set aside.
Step  7: Plate the lamb chops, with the grilled onions and peppers and top with the padron and chopped coriander. Serve with the tagine yoghurt.

Prep: 10 minutes
Cook: 40 minutes

Medium

Serves 4 people

If you are not a fan of green peppers we urge you to try them grilled. They provide a great grassy and fresh flavour to the lamb chops, and they work so well with the grilled onions.

Ingredients

For the lamb chops:
8 lamb chops
2 large green peppers
4 red onions
100g sultanas
2 tbsp Early Harvest Extra Virgin Olive Oil
2 tbsp Oporto Vinegar
150g padron peppers
1 small bunch fresh coriander, chopped
250g Greek yoghurt
3 tbsp Tagine Paste
Salt and pepper to taste

Method

Step 0: Get your BBQ going. When your embers are orange and hot, grill the green peppers and red onions whole, until they are charred all over. This will take around 15-20 minutes or a hot BBQ.
Step 1: Place the peppers and onions in a bowl and cover with a plate to steam for around 10 minutes.
Step 2: Soak the sultanas in water just boiled from the kettle for 5 minutes. Strain and then add to a large bowl along with the olive oil and Oporto Vinegar.
Step 3: In the meantime, make your tagine yoghurt by mixing all the ingredients in a medium bowl and seasoning to taste. Set aside.
Step 4: Peel your onions and peppers, slice, and place in the large bowl with the sultanas and dressing. Mix to combine.
Step 5: Season the lamb chops and grill on each side for around 4 minutes, depending on how rare you like them. Remove from the heat and set aside to rest.
Step 6: Grill the padron peppers for 2 minutes or so until they are nicely charred and set aside.
Step 7: Plate the lamb chops, with the grilled onions and peppers and top with the padron and chopped coriander. Serve with the tagine yoghurt.

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