Best 3 Lamb With Lime Ginger Chilli Recipes

Tantalize your taste buds with a culinary journey to Southeast Asia with this delectable Lamb with Lime, Ginger, and Chilli recipe. This dish offers a harmonious blend of zesty lime, aromatic ginger, and fiery chilli, creating a symphony of flavors that will leave you craving more. Indulge in tender lamb marinated in a vibrant mixture of spices, then grilled to perfection. Accompany the succulent lamb with a refreshing Cucumber Salad and a fragrant Jasmine Rice, both of which complement the bold flavors of the main course. For a sweet ending, treat yourself to a delightful Mango Sticky Rice dessert, where sweet mango slices are nestled amidst glutinous rice and drizzled with a luscious coconut sauce. Prepare to be captivated by this Southeast Asian feast that promises an unforgettable dining experience.

Let's cook with our recipes!

CHILLI GINGER LAMB CHOPS

Chilli ginger lamb chops image

Marinate your chops with ginger, lemon, chilli and cumin then chargrill until juicy in the middle

Provided by Sara Buenfeld

Categories Main course

Time 18m

Number Of Ingredients 7

Ingredients

4 garlic cloves , crushed
1 tbsp grated ginger
1 tbsp lemon juice
1 tbsp olive oil
½ tsp chilli powder
1 tsp cumin
8 lamb chops

Steps:

Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
Heat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre.

Nutrition Facts : Calories 227 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 30 grams protein, Sodium 0.2 milligram of sodium

GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE

Grilled Leg of Lamb With Spicy Lime Yogurt Sauce image

Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.

Provided by Melissa Clark

Categories dinner, main course

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 19

Ingredients

1 (5- to 6-pound) boneless butterflied leg of lamb, well trimmed
1/4 cup extra-virgin olive oil
1/4 cup mixed chopped thyme and rosemary
Grated zest of 1 orange
1 tablespoon fresh orange juice
8 garlic cloves, minced
2 1/2 teaspoons kosher salt, more as needed
1 teaspoon black pepper
1 1/2 cups plain Greek yogurt
1/2 cup basil leaves
1/4 cup mint leaves
1/4 cup extra-virgin olive oil
1 (1-inch-thick) slice of ginger, coarsely chopped
2 garlic cloves, peeled
1 small jalapeño, halved and seeded if desired
1 large scallion, trimmed
Grated zest of 1 lime
1 tablespoon fresh lime juice, or to taste
1 teaspoon kosher salt, more to taste

Steps:

Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 11 grams, Sodium 566 milligrams, Sugar 2 grams

LAMB AND WHITE BEAN CHILI

Lamb and White Bean Chili image

Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.

Provided by Melissa Clark

Categories dinner, soups and stews, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced (or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
2 tablespoons chile powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 tablespoons tomato paste
3 1/2 cups cooked white beans (homemade or canned)
Plain yogurt, preferably sheep's milk, for serving
Lime wedges, for serving

Steps:

Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 13 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 556 milligrams, Sugar 3 grams

Tips:

Choosing the right cut of lamb: For this dish, it's recommended to use a cut that is tender and flavorful, such as a leg of lamb or a rack of lamb. These cuts are less likely to become tough when cooked quickly over high heat.
Marinating the lamb: Marinating the lamb in a mixture of lime juice, ginger, garlic, and chili not only adds flavor but also helps tenderize the meat. Make sure to marinate the lamb for at least 30 minutes, or up to overnight.
Cooking the lamb: When cooking the lamb, it's important to get a good sear on all sides to create a flavorful crust. Once seared, reduce the heat and continue cooking until the lamb reaches your desired doneness. A meat thermometer is a great way to ensure that the lamb is cooked to perfection.
Making the sauce: The sauce for this dish is simple but packed with flavor. It's made with a combination of lime juice, ginger, garlic, chili, soy sauce, and honey. Simmer the sauce until it has thickened slightly and then pour it over the cooked lamb.
Serving the dish: This dish is best served hot with steamed rice or your favorite side dish. You can also garnish the dish with fresh cilantro or mint for an extra pop of flavor.

Conclusion:

This lamb with lime, ginger, and chili is an easy and flavorful dish that's perfect for a weeknight meal or a special occasion. The lamb is tender and juicy, and the sauce is perfectly balanced with sweet, sour, and spicy notes. Whether you're a fan of Asian cuisine or just looking for a new way to prepare lamb, this dish is sure to please.