Spiced Lamb Chops
For those moments you want something elegant, spiced, and unforgettable. In Nigeria and Ghana, lamb is often prepared especially during Muslim holidays. Outside of holidays, the only other times I had lamb was as street food, called chinchinga or suya. Suya is grilled lamb dusted with a rich flavorful spice blend, served over a bed of fresh onions and bell peppers and wrapped in newspaper to soak up the excess oil drippings. They were typically sold in the evenings, the stall-owners avoiding the wave of heat from standing over a hot grill and Ghana’s blazing afternoon sun. Once the sun went down, and the rich, smoky aroma filled my neighborhood, I remember pestering my siblings for money and running over to my favorite suya stall just to have my fix. This lamb chop recipe is a dream because I now get to use my own special spice blend to bring it to life and wow it is amazing!
-Esther, Co-Founder
Ingredients
- 1 tbsp Holy Grail Spice Blend
- 1 rack of lamb or 6 loins
- Salt, to taste
- 1 tsp paprika
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp chives, finely chopped
Servings: This meal will comfortably feed 3 people.
Directions
- Massage your lamb with Holy Grail, salt, pepper and then let it marinate for 20 minutes. Give it time to soak in every bit of flavor.
- Heat a skillet with a bit of butter and olive oil. Place the lamb in, letting it sizzle and sear for 5 minutes on each side until it’s got a perfect, golden crust.
- Serve with a garnish of fresh chives. It’s simple, it’s savory, and it’s everything.