Everything You Need To Know About Chilli Lamb Recipes

The chilli lamb recipes listed below are all ones that I have tried and thought were good enough to put up on the site.

Spicy Lamb Cutlets With Mint & Green Chilli Sauce

Grilled Lamb Chops With A Pine Nut Marinade

Lamb & Chorizo Kebabs With A Green Herb Pilaf

Chilli Lamb Casserole

• 1/2 cup coconut cream
• 16 lamb cutlets
• 1 cup coconut, shredded
• 1/2 teasp ground cinnamon
• 1 tablsp oyster sauce
• 1 tablsp coriander seeds, roasted and ground
• 1 tablsp szechuan pepper, roasted and ground

• 1 large green cayenne chilli, deseeded and finely chopped
• 1 cup mint leaves, coarsely chopped
• 2 red shallots or golden shallots, chopped
• 1 teasp fresh ginger, finely chopped
• 2 teasp fish sauce
• 1 teasp lime juice
• 1 teasp palm sugar
• 1 cup plain yogurt

Combine coconut cream with oyster sauce and brush onto lamb cutlets.

Mix the shredded coconut and spices together in a bowl and coat lamb cutlets with this mixture.

Grill (BBQ wherever possible) on medium to high heat until the coconut is golden and crispy and lamb is cooked but pink in the middle, about 7-8 minutes.

To make the sauce, combine all ingredients except yoghurt in a food processor and process to a paste.

Add the yoghurt and process briefly.

Arrange cutlets on serving platter and drizzle sauce over the top and enjoy with a chilled, light red wine or an ice cold India Pale ale. Cheers

This is a nice mild lamb dish for the barbecue. Here in Perth October is definitely the start of the outdoor dining season again so that's what this recipe reflects. I really enjoy adding a smoky flavour to this one by throwing a couple of pieces of pieces of water soaked mesquite or apple wood on the coals or heat distributor.

• 1 tablsp red Big Jim or other New Mexican chilli, dried and powdered (or finely diced fresh)
• ¾ cup olive oil
• ½ cup tomato paste
• 8 tablsp pine nuts, roasted in a frying pan first
• 4 cloves garlic
• 1/4 cup vinegar
• 8 lamb chops

Put all the ingredients into your food processor, except the lamb, and blend to a smooth paste.

Spread this all over the chops and let them marinade for about an hour, outside of the fridge.

Grill the chops, turning them occasionally until done, about 7 to 10 minutes a side.

Serves 5-6

• 3 (about 350-400g) chorizo sausages
• 1/3 cup (80ml) olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 ripe tomatoes, chopped
• 2 teasp smoked sweet paprika
• 2 cups (440g) medium-grain rice
• 3 cups (750ml) chicken stock
• 80g baby spinach leaves, chopped
• 50g coriander leaves, chopped
• 20g sweet basil leaves, chopped
• 600g lean lamb cut into 2cm cubes
• Mixed salad greens, to serve

Boil some water in a small saucepan and then cook the chorizo in a small saucepan of water for 3 minutes, drain and then cut each sausage into 12 equal slices.

Heat 2 tablsp of oil in a saucepan over medium heat and saute the onion for 3 minutes or until soft and then add the garlic, tomato and paprika, and cook, stirring occasionally, until tomatoes are pulpy and the liquid is almost evaporated.

Put the rice and stock in with the onion/tomato mixture and stir. Bring to the boil, then cover with a tight-fitting lid and reduce the heat to low.

Cook for approximately 15-18 minutes, until the rice is soft and remove from heat then set aside, covered, for 5 minutes. Then add the spinach, coriander and basil and put the lid back on and set aside for another 5 minutes.

Then thread the lamb and chorizo on the skewers, alternating (i.e one piece of lamb then one piece of chorizo, and so on). Put the skewers on an oiled oven tray. Brush with oil and season to taste with salt and pepper.

Cook over an open grill, or under an over head grill, until the lamb is done to your satisfaction.

Use a fork to fluff rice and stir the greens through it.

Serve the skewers with spinach rice pilaf and mixed salad greens, if desired.

This recipes will serve 5-6 people.

• 1 cup of hot water
• 3 cloves of garlic, peeled
• 6 guajillo chillies
• 2 pasilla chillies
• 0.5 teasp cloves powder
• 0.5 teasp black pepper powder
• 1 teasp ground cinnamon
• 1 kg lean lamb, chopped to 2cm cubes
• 2 potatoes, sliced
• chopped coriander to garnish

Cut the chillies, with scissors into several pieces and soak them in the hot water, in a small bowl, for approximately 20 minutes. Then tip into a food processor and, together with the cinnamon, cloves, pepper, and garlic, process into a smooth paste.

In small batches, brown the lamb cubes in oil in a heavy based pan.

Put the lamb in a ceramic casserole dish and the sliced potato. Add a pinch of salt then add the chilli and spice mixture and quarter of a cup of water and give it all a stir.

Put the lit on the casserole dish or cover it with aluminium foil then cook it in the over for about an hour at 130C, until the potatoes are cooked through.

Serve with rice and garnish with the chopped coriander.