BBQ Lamb Chops With Spiced Potato & Chickpeas

1509 bbq lamb chops with spiced potato chickpeas
Lamb loves spicy and herby flavours, and this dish brings them all together

Swap the herbs on top for a handful of mint for a bright, fresh flavour.


  • 2 garlic cloves, crushed
  • 1 lemon, finely grated rind
  • 2½ tbsps olive oil
  • 4 forequarter lamb chops
  • 800g cream delight potatoes, peeled, cut into 1.5cm cubes
  • 3 tsps curry powder
  • ¼ tsp dried chilli flakes
  • 400g can chickpeas, drained, rinsed
  • ½ cup Greek-style yoghurt
  • 4 plain naan breads
  • 3 tbsps chopped spring onion
  • 2 tbsps coriander leaves, chopped
View Method BBQ Lamb Chops With Spiced Potato & Chickpeas


  1. Combine garlic, lemon rind, and 1/2 tbsp of the oil in a shallow dish. Add lamb chops and rub mixture into the meat. Season. Preheat a barbecue or chargrill pan on medium-high heat.
  2. Heat the remaining 2 tbsps oil in a large non-stick frying pan. Add potato and cook, tossing frequently, for 8 minutes or until golden. Sprinkle curry powder and chilli flakes over potato and toss well to coat. Add 1/3 cup water, cover and cook for 5 minutes or until just tender. Stir in chickpeas, reduce heat to low and cook for a few minutes to heat through.
  3. Meanwhile, cook chops for 3-4 minutes each side or until cooked through. Heat naan following packet directions. Add spring onion and coriander to potato mixture. Serve lamb chops with spiced potatoes, naan bread and yoghurt.
View Ingredients BBQ Lamb Chops With Spiced Potato & Chickpeas
View Method BBQ Lamb Chops With Spiced Potato & Chickpeas
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