Chalk Hill goes (Honey) Bang Bang
We’ve tasked the legends at Honey Bang Bang to cook a dish that pairs with our 2020 Chalk Hill Tempranillo Grenache and we’ve got the recipe here for you! Serve this one up for your friends and family, they’ll crown you MasterChef.
Honey Bang Bang’s Lamb Cutlets
Serve this one up for your friends and family, they'll crown you MasterChef.
Ingredients
- 6 – 8 lamb cutlets good quality, from your local butcher
Marinade
- 100 ml lemon juice freshly squeezed
- 4 garlic cloves grated
- 1 cm knob of ginger peeled & grated
- 1/2 tbsp salt
- 1 tbsp tumeric
- 1 tbsp Fenu greek leaves *
- 1 1/2 tbsp Cumin powder
- 2 1/2 tbsp Coriander powder
- 1 tbsp Fennel powder
- 1/4 tsp ground black pepper
- 1/4 tsp red chilli powder
- 1/2 cup natural Greek yoghurt
- 2 ml mustard oil
Instructions
- Place all ingredients into a bowl and whisk to combine
- Add your lamb cutlets and make sure the marinade is rubbed into each piece
- Best left overnight or 2 hours before cooking
- Cook your lamb as per your normal liking on a high heat, we’ve grilled straight onto the flame. Serve with a fresh garden salad. Pour yourself a generous glass of 2020 Chalk Hill Tempranillo Grenache and enjoy!
Notes
Fenu greek also called Methi leaves – available at an Indian grocer
Mustard oil – available at an Indian grocer
