by Renee Scharoff for the GWR attempt Australian Lamb Chops with Spiced Yogurt Roasted Chickpeas and Golden Raisin Curry Vinaigrette

  • Prep time 30Min
  • Cook time 30Min
  • Technique Grill, Broil
  • Meat Lamb
  • Cut Rack
  • Serves 4

From our Aussie ingredient challenge for our GWR attempt


1 Rack of Australian lamb chops 

Spiced Yogurt Sauce:

1 1/4 C Greek yogurt 0% fat 

1/2 tsp pumpkin pie spice 

1/2 tsp garam masala 

1 good pinch of kosher sea salt 

1 fat fresh garlic clove, finely grated (I use a microplane grater)


For the Roasted Chickpeas:

1 15.5 oz can of chickpeas (rinsed, drained and skins off)

1 organic orange (bright and firm) finely zested 

1 tsp of fresh orange juice (use the juice from the zested orange) 

1.5 Tbsp extra virgin olive oil

1 tsp ground cumin 

1 fresh garlic clove, finely zested (I use a microplane grater)


Warm Curry Golden Raisin Vinaigrette:

2/3 C of fruity extra virgin olive oil (10 Tbsp + 2 tsp)

1 lemon, juiced 

1/2 tsp kosher sea salt

1 tsp curry powder

*2 Tbsp of Rosella Australian fruit chutney 

*1/4 tsp Vegemite 

2 fresh garlic cloves zested (I use a microplane grater)

1/3 C golden raisins 


Pre-heat the oven to 400 degrees 

For the lamb:

Cut rack into chops and sprinkle with kosher sea salt and Tasmanian mountain pepper (or fresh cracked black pepper)

In a screaming hot cast iron pan, put chops on about 2-3 minutes each side. Remove from pan and let rest while plating. 

To make spiced yogurt: Mix all spiced yogurt ingredients in a bowl until well combined and set aside.

For the chick peas:

Rinse, drain and remove the skins of the chickpeas. (I like to rinse and drain the chickpeas and then gently rub them between my hands over running water. MAGIC happens and the skins come off quite easily or you can place them on a clean kitchen towel and rub the skins off.)

Take the cleaned chickpeas, 1Tbsp of ex virgin olive oil and a generous pinch of kosher sea salt, mix well to coat all the chickpeas. Place on a baking sheet tray and bake at 400 degrees for 15 minutes.

In another bowl take the orange and garlic zest, orange juice, 1/2 Tbsp ex virgin olive oil and 1 tsp of ground cumin, mix well to make a sort of paste. When the chickpeas come out of the oven hot, toss them into the orange garlic, cumin paste mix well. Add another pinch of sea salt, set aside. 

For the vinaigerette:

Put all ingredients into bowl and mix well set aside. When ready to plate gently warm in small saucepan.