Lamb Chops, Punjabi Panzanella, Kalonji and Crispy Chana and Roasted Onion and Chilli Chutney

This recipe for Lamb Chops, Punjabi Panzanella, Kalonji and Crispy Chana and Roasted Onion and Chilli Chutney from Sabrina Gidda is a real feast! Super easy, big on flavour and healthy too!

Ingredients

Lamb Chops

6 x lamb chops

Marinade

2 tsp ginger paste
½ tsp green chilli paste
½ tsp freshly ground black pepper
½ tsp salt
2 tbsp vegetable oil
½ tsp ground turmeric
½ tsp garam masala
½ tsp cumin seeds
3 tbsp natural (plain) yoghurt

Punjabi panzanella, kalonji and crispy chana

Handful of stale bread (naan, ciabatta, sourdough or, if you only have sliced, that’s ok too)
Olive oil
1 garlic clove
1 medium red onion, finely sliced
Sea salt (kosher salt)
2 tbsp sherry vinegar
300g (10 ½ oz) tomatoes – the ripest you can find.
1 tsp chaat masala
½ tsp nigella seeds (kalonji)
A little fresh coriander (cilantro)

Crispy Chana

1 can chickpeas (garbanzo beans)
½ tsp salt
½ tsp chili powder
1 tsp garam masala

Roasted Onion and Chilli Chutney

1 large onion, roughly cut into large chunks
4 fat garlic cloves
3 ripe small tomatoes, halved
1 red (bell) pepper, cut into eighths, seeds removed
Thumb sized piece of fresh ginger, peeled and roughly chopped
3 green finger chillies
5 tbsp rapeseed (canola) oil
1 tsp salt
1 tsp black cumin seeds
½ small bunch of fresh coriander (cilantro)
Juice of 1 lime

Method

Print Recipe

Lamb Chops

To make the marinade, put all the ingredients in a bowl. Mix well and add the chops. You can do this a couple of days ahead of schedule for the best results.
Preheat the krill or a griddle pan (grill pan) until very hot. Cook your chops for 3 – 4 minutes per side, depending on their thickness and how well done you like them. When caramelised and burnished well, remove from the heat and allow to rest for about 5 minutes. During resting delicious juices are produced, which I recommend you pour over the chops when you plate.

Punjabi panzanella, kalonji and crispy chana

Preheat the oven to 180°C fan/200°C/ 400F/ gas mark 6 and line a baking tray with baking paper. Put the chickpeas in a bowl with the salt, chilli powder and garam masala and turn to combine. Spread out on the lined tray and roast for 30-40 minutes until crunchy and golden. Tip into a bowl and set aside.
Meanwhile , tear up your bread, spread over the same baking tray and drizzle some olive oil. Bash the garlic clove and give it a good mix around with the bread. Toast in the oven for about 8 minutes until it is crisp but not totally brittle.
In a large bowl, mix the onion, sea salt and sherry vinegar well.
Now , roughly chop your tomatoes. It is really important to transfer all of the tomato juice from the chopping board to the bowl , along with the tomatoes, as this becomes your dressing.
Add the toasted bread to the bowl with the chaat masala and nigella seeds. Mix really well before adding the crispy chickpeas and chopped coriander. Add a glug of olive oil and sherry vinegar and mix well. Leave for at least 15 minutes (if you can) before enjoying.

Roasted Onion and Chili Chutney

Preheat the oven to 190°C fan/210°C/410 F/gas mark 6 1/2 . Put the onion, garlic, tomatoes, pepper, ginger and chillies on a baking tray or in a large oven dish. Ideally they will be nicely spread out so that they can char properly. Drizzle with the oil,scatter over the salt and cumin and mix well.
Roast for about 20 – 25 minutes, turning the veg once or twice to ensure even cooking.
When everything is burnished and coloured nicely, remove from the oven and allow to rest for ten minutes.
Pop into a blender along with the coriander and lime juice. Blitz while warm until smooth. Check for salt and adjust if needed.

Ingredients

Lamb Chops

6 x lamb chops

Marinade

2 tsp ginger paste
½ tsp green chilli paste
½ tsp freshly ground black pepper
½ tsp salt
2 tbsp vegetable oil
½ tsp ground turmeric
½ tsp garam masala
½ tsp cumin seeds
3 tbsp natural (plain) yoghurt

Punjabi panzanella, kalonji and crispy chana

Handful of stale bread (naan, ciabatta, sourdough or, if you only have sliced, that’s ok too)
Olive oil
1 garlic clove
1 medium red onion, finely sliced
Sea salt (kosher salt)
2 tbsp sherry vinegar
300g (10 ½ oz) tomatoes – the ripest you can find.
1 tsp chaat masala
½ tsp nigella seeds (kalonji)
A little fresh coriander (cilantro)

Crispy Chana

1 can chickpeas (garbanzo beans)
½ tsp salt
½ tsp chili powder
1 tsp garam masala

Roasted Onion and Chilli Chutney

1 large onion, roughly cut into large chunks
4 fat garlic cloves
3 ripe small tomatoes, halved
1 red (bell) pepper, cut into eighths, seeds removed
Thumb sized piece of fresh ginger, peeled and roughly chopped
3 green finger chillies
5 tbsp rapeseed (canola) oil
1 tsp salt
1 tsp black cumin seeds
½ small bunch of fresh coriander (cilantro)
Juice of 1 lime

Method

Lamb Chops

To make the marinade, put all the ingredients in a bowl. Mix well and add the chops. You can do this a couple of days ahead of schedule for the best results.
Preheat the krill or a griddle pan (grill pan) until very hot. Cook your chops for 3 – 4 minutes per side, depending on their thickness and how well done you like them. When caramelised and burnished well, remove from the heat and allow to rest for about 5 minutes. During resting delicious juices are produced, which I recommend you pour over the chops when you plate.

Punjabi panzanella, kalonji and crispy chana

Preheat the oven to 180°C fan/200°C/ 400F/ gas mark 6 and line a baking tray with baking paper. Put the chickpeas in a bowl with the salt, chilli powder and garam masala and turn to combine. Spread out on the lined tray and roast for 30-40 minutes until crunchy and golden. Tip into a bowl and set aside.
Meanwhile , tear up your bread, spread over the same baking tray and drizzle some olive oil. Bash the garlic clove and give it a good mix around with the bread. Toast in the oven for about 8 minutes until it is crisp but not totally brittle.
In a large bowl, mix the onion, sea salt and sherry vinegar well.
Now , roughly chop your tomatoes. It is really important to transfer all of the tomato juice from the chopping board to the bowl , along with the tomatoes, as this becomes your dressing.
Add the toasted bread to the bowl with the chaat masala and nigella seeds. Mix really well before adding the crispy chickpeas and chopped coriander. Add a glug of olive oil and sherry vinegar and mix well. Leave for at least 15 minutes (if you can) before enjoying.

Roasted Onion and Chili Chutney

Preheat the oven to 190°C fan/210°C/410 F/gas mark 6 1/2 . Put the onion, garlic, tomatoes, pepper, ginger and chillies on a baking tray or in a large oven dish. Ideally they will be nicely spread out so that they can char properly. Drizzle with the oil,scatter over the salt and cumin and mix well.
Roast for about 20 – 25 minutes, turning the veg once or twice to ensure even cooking.
When everything is burnished and coloured nicely, remove from the oven and allow to rest for ten minutes.
Pop into a blender along with the coriander and lime juice. Blitz while warm until smooth. Check for salt and adjust if needed.