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Sunday, March 21, 2010

Cookbook Challenge: Week 18, BBQ

Lamb with coriander and chilli

Recipe: Lamb with coriander and chilli
Cookbook: AWW Kitchen

Oh, the weather in Melbourne has been so lovely this week. Perfect for this week's Cookbook Challenge theme - BBQ.

Despite my best intentions when the Cookbook Challenge began, I still find myself on Sunday frantically trying to decide on a recipe, cook, photograph and blog before the week is over. I always intend to be more organised.... but.... I think I need the pressure!

It took me ages to decide on a recipe - you would think that BBQ would be an easy week, but for some reason I just couldn't find anything I particularly liked. It didn't help that I had run out of garlic and was trying to find a recipe without it. In the end, we just went out to buy some and I was able to finally decide on a recipe.

In the cookbook, the recipe is for chicken, but since I already had lamb chops I just went with them. I thought it was pretty good with lamb. Spicy, sourish, and fragrant - gosh it smelt good cooking on the BBQ. I served the chops with a simple baby spinach and chickpea salad, and I couldn't resist garnishing with some extra cut chilli. Delicious, and another challenge done for the week. Perhaps I'll be more organised next week?

See previous Cookbook Challenge posts here

Update: See the round up for this week at My Food Trail.

Lamb with coriander and chilli

Lamb with coriander and chilli

Adapted from AWW Kitchen

Serves 4

8 lamb chops

Coriander and chilli paste
2 teaspoons coriander seeds
4 fresh small red thai chillies, chopped coarsely
1 teaspoon ground cumin
2 cloves
2 cardamon pods, bruised
1/4 teaspoon ground turmeric
10cm stick fresh lemongrass (20g) chopped coarsely
2 medium brown onions (300g) chopped coarsely
4 cloves garlic
1/3 cup (80ml) lime juice
2 teaspoons salt
2 tablespoons peanut oil

Make the coriander and chilli paste by blending or processing all ingredients until the mixture forms a smooth paste.

Combine the paste and the lamb in a large bowl, cover, and let sit for at least an hour.

Cook the lamb on a hot BBQ for a few minutes, turn and cook for several more minutes until cooked.

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