Cuban spice-rubbed lamb

Serves

Prep Time

Cook Time

Ingredients

4 Forequarter lamb chops

Dry rub

1 tsp Dried oregano

1/2 tsp Chilli flakes

1 tsp Ground cumin

1 Lime

Salad

1 tsp Dry rub spice mix from above

4 Ripe Roma tomatoes, chopped

1 can Black beans, drained and rinsed

1 Avocado, sliced

Baby spinach

½ cup Greek yoghurt

500g Sweet potato, peeled and cut into thin wedges

Place lamb forequarter chops on a plate or tray large enough to hold them in a single layer. Preheat oven to 200°C fan forced.
Combine dry rub ingredients in a small bowl with the finely grated zest of the lime, reserve 1 tsp of the dry rub for the salad. Sprinkle both sides of the lamb with the remaining dry rub.
Place sweet potato in a bowl with a little oil and toss to coat. Spread in a single layer in a large roasting tray or heavy baking tray and cook for 35 minutes until crisp at the edges.
Preheat a BBQ or chargrill pan to medium hot, drizzle lamb with a little oil and sprinkle with a few salt flakes just before cooking.
Combine ingredients for salad drizzle with a little extra virgin olive oil. Serve lamb with sweet potato, salad and yoghurt.

Lamb forequarter chops are from the shoulder and are sometimes sold as 'grilling’ or ‘BBQ’ chops.
You can double or triple the spice rub recipe, minus the lime zest and place in a clean jar to use next time. Try using it on grilled vegetables or roast potatoes.
Try with neck chops or chump chops.
Switch to make: BBQ lamb with homemade spiced beans.Heat 1 tbsp olive oil in a pan and fry 1 finely diced red onion with dry rub until onion softens. Add 2 diced tomatoes or a can of chopped tomatoes and a can of whatever beans you like, 4 beans, kidney, black beans or chickpeas. Cook lamb on the BBQ and serve with homemade beans, ripe avocado and lime.