Lamb Chops with Spinach and Peppercorn Crust

Name: Lamb Chops with Spinach and Peppercorn Crust
Yield: Serves 4
Cuisine: Indian
Ingredients: 15 g (1 tbsp) butter; 2 green chillies, seeded and finely chopped; 45 ml (3 tbsp) white wine vinegar; 25 g (2 tbsp) grated paneer or ricotta cheese; 1 tsp turmeric ¾ tsp chilli flakes; ½ tsp black peppercorns, cracked; large handful baby spinach leaves; 6 garlic cloves, finely chopped; 8 lamb cutlets; 8 cm (3 in) fresh root ginger, peeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Curry Lovers Cookbook

By Roopa Gulati

Published 2007

About

This dish started off as another of my mother’s simple suppers — the spinach and paneer topping, a smart ploy to get us kids to relish our greens.

Ingredients

8 lamb cutlets
8 cm (3 in) fresh root ginger, peeled

Asia
India
Supper
Gluten-free

Method

Put the cutlets in a shallow dish. Finely grate half of the ginger and combine with the garlic, turmeric, chilli flakes, and vinegar. Pour the spiced vinegar over the lamb making sure it is well coated. Cover with plastic wrap and leave in the fridge for 4-6 hours, or overnight if you have the time.
For the crust: shred the remaining ginger. Heat the butter in