Cumin lamb chops with mango mint sauce

1 review, 5 star(s). 100% would make again

Ready in 1h

A perfectly ripe mango offers plenty of delicious options but liquidising it with coriander and mint, chilli and lime juice produces a sweet and sour, herby sauce that is particularly good with lamb chops or prawns. Either could be cooked on the barbecue. Both benefit from a quick lime marinade and dusting of ground cumin before cooking. It wasn’t barbecue weather when I made this one recently, so I opted for lamb chops, fried briefly and finished in a hot oven. The cumin gave them a light crusty finish and gentle smoky flavour. Rice is what you need with this and it dovetails neatly with cooking time for the chops, resulting in a classy Anglo-Indian-style meal to serve with mango chutney and yoghurt to cool the mild chilli heat in the sauce. Complete the meal with wedges of papaya with lime squeezed on top.

Lindsay Bareham The Times October 2011

"Wow these were fantastic! I already want to make them again for us! Thanks!"


200 g basmati rice
300 ml water
8 lamb chops; or cutlets
1 lime
1 ripe mango
10 g Mint leaves
50 g coriander
1 green bird's eye chilli
1/4 tsp Sugar
1/4 tsp Salt
1 tbsp organic sheep's yoghurt
1 tbsp vegetable oil
2-3 tsp ground cumin
some mango chutney and yoghurt; serve

Original recipe makes 4 Servings



Heat the oven to 200C/gas mark 6.

Rinse the rice until the water runs clear. Place in a pan with a good fitting lid. Add 300ml water. Bring to the boil, reduce the heat to very low, cover and cook for 10 minutes. Turn off the heat.

Leave, covered, for at least 10 minutes for the rice to finish cooking in the steam.

Place the chops on a plate and smear with juice from half the lime.

Squeeze the remaining half lime in the bowl of a food processor. Slice the cheeks off the mango and cut the flesh into the bowl, adding the mint leaves. Set aside a few sprigs of coriander and coarsely chop the rest, stalks and all. Split the chilli, scrape out the seeds, coarsely chop and add to the mango together with the coriander. Add sugar, salt and yoghurt. Blitz smooth, scraping down the sides of the bowl as necessary. Transfer to a serving bowl.

Heat the oil in a frying pan. Dust half the chops generously with cumin and fry both sides for a couple of minutes without moving to make a thin crust. Transfer to a small roasting tin. Cook the remaining chops and add to the tin.

Roast for 10-20 minutes depending on the thickness of the chops and how pink you like your meat. Rest for a few minutes then serve with rice garnished with the reserved coriander, sauce, yoghurt and chutney.

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Wow these were fantastic! I already want to make them again for us! Thanks!
JRowler 2y ago

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