Spiced Lamb Chops w. Green Bean & Mint Salad

by Oliver Hagen January 17, 2021 2 min read

Spiced Lamb Chops w. Green Bean & Mint Salad

Shop This Recipe

Serves 4 | 1 Hour

We are thrilled to be partnering with Chef Reuben Davis to bring you a 2 recipe series this Summer. Reuben has worked alongside some of the most celebrated and accoladed chefs in the world. From working in Michelin star restaurants, to creating food for his family and friends - his passion for food shines through his creations.
First up in the series, his spiced lamb chops, green bean, snow pea and mint salad, with a tahini yoghurt dressing. This recipe is perfect for an easy Sunday evening BBQ with family or friends.

From Hagen's:

4 Frenched Lamb Cutlets

For the marinade 

2 teaspoons Ground Cumin
1 teaspoon Ground Coriander
1 teaspoon Aleppo pepper
1 teaspoon Smoked paprika
50 grams Saint David's Dairy Yoghurt
2 Garlic cloves
1 Lemon
50 ml Mount Zero Olive oil

For the salad 

2 Navel oranges
250 grams Green beans 
200 grams Snow peas
1/2 bunch Mint
200 grams Saint David's Dairy Yoghurt
10 grams Sumac
50 grams Tahini
1 Lemon
100 ml 
Mount Zero Olive oil


  1. Firstly light your BBQ so it gets nice and hot 

  2. For the Lamb marinade, mix the spices and the yoghurt in a bowl, grate in the garlic and mix in the juice of one lemon and the olive oil 

  3. Add the lamb chops to the bowl and cover in the marinade set aside in the fridge for 45 minutes 

  4. In another bowl whisk the yoghurt, tahini and the juice of one lemon, whisk together season and set aside in the fridge 

  5. Toss the green beans in a little oil and place on the grill, once they are lovely and blistered on one side approx. 5 mins turn the beans and repeat on the other side then remove 

  6. Peel and segment the orange and place the segments into the bowl, squeeze the remainder of the orange into the bowl to get the juice

  7. Top and tail the snow peas and slice thinly on the angle add to the bowl with the orange segments, half the beans and also add them to the bowl

  8. Pick the mint into the bowl add half the olive oil and mix thoroughly 

  9. Remove the lamb chops from the marinade and place on the grill, cook for approx. 6 minutes or until golden on one side turn and repeat occasionally brushing some of the leftover marinade onto the chops as they cook

  10. Remove the chops from the grill and allow to rest for approx. 5 minutes

  11. On a large plate spread the tahini yoghurt out, pile on top the green bean and orange salad and season with some flake salt and sumac 

  12. On another plate lay out the lamb chops drizzle with some olive oil and serve


Also in Organic Recipes

Wroud from Free to Feed Riz
Wroud from Free to Feed Riz

by Olivia McCrimmon May 06, 2021 1 min read

We're sharing this dish in celebration of Mother's Day! A dish that is cooked most days, its a key component of a Syrian meal, which is made often by Wroud’s mum.
Red Wine + Soy Braised Beef Short Ribs
Red Wine + Soy Braised Beef Short Ribs

by Olivia McCrimmon April 30, 2021 1 min read

If you're after a luscious, rich and hearty meal, then look no further. These beef short ribs are slowly braised in red wine and soy sauce to enhance the delicious umami flavour from the beef. It's the kind of dish you dream of cooking on a Sunday afternoon with a glass of red wine, while enjoying the beautiful aromas that will fill your house!
Pork Scotch with Green Chilli, Lime + Coriander Pickle
Pork Scotch with Green Chilli, Lime + Coriander Pickle

by Olivia McCrimmon April 26, 2021 1 min read

This slow cooked pork scotch is a dish that just keeps on giving. Cook it one night alongside a zingy salad and stuff it into rolls the next. It’s packed with flavour, it’s succulent and it’s downright delicious! The acidity from the pickle is perfect for cutting through the richness of the pork.

Liquid error: Could not find asset snippets/spurit_po2_theme_snippet.liquid