Cool coriander and ginger lamb

Cool coriander and ginger lamb


  1. Blend ginger, papaya, oil and coriander, then mix in the chillies and yogurt.
  2. Remove fat and/or meat from top 2 inches of the chop and flatten out meat, removing any extra fat.
  3. Coat with marinade and chill in sealed bag for at least 4 hours.
  4. Sear over high heat, then grill for around 10 minutes on medium heat, then a further 5 on low. Keep turning to prevent burning and baste with melted butter.
  5. Season with salt & pepper and leave to rest for a few minutes before serving.

Recipe and photograph by Brian George,  creator of  Gastro Alfresco and National BBQ Week, now both in their 18th year!





This recipe is a variation on a dish picked up at a small roadhouse on the way out of Bondi - but the variation enhances the flavour


6 Best-end lamb chops (bone in)
50g (2oz) ginger, grated
1 ripe papaya, peeled and rough chopped
30g (2 1/4oz) bunch of fresh coriander, finely chopped
50ml (2f.oz) extra virgin olive oil
2 or 3 hot green chillies, finely chopped and deseeded
100ml (3 1/2fl.oz) thick plain yogurt
30g (2 1/4oz) unsalted butter


Time: 20 minutes, plus several hours chilling
Serves: 2
Nutrition: n/a