Amina’s Spicy Texan Bbq with a Mediterranean Twist
1kg of lamb chops, cleaned and washed
250ml of Amina’s Spicy Texan Bbq Pour On Marinade * NEW
1 medium onion finely sliced
1tsp Amina’s Chopped Garlic
1 cup Pomegranate juice
2tbsp Balsamic Vinegar
2tbsp pomegranate seeds
Some fresh Rosemary, mint leaves red pepper flakes /course crush chillies
Salt to taste
Preheat oven to 180 C*.
Marinate lamb chops with Amina’s Spicy Texan Bbq Marinade* NEW
In a hot pan, add some oil and place in lamb chops and cook until browned on all
sides, about 5-8 minutes. Transfer lamb to a plate and reduce heat to medium. In the
same pan, stir in onion and cook until onions are slightly golden, about 3 minutes. Stir
in garlic and cook for 30 seconds.
Pour pomegranate juice into the pan and scrape any browned bits off of the bottom of
the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil. Stir
rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture.
Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any
accumulated juices to the pan, spoon pomegranate mixture over lamb, and cover.
Cook in the preheated oven until meat is tender, +/- 45mins. Transfer lamb to a plate
and place pan on the stovetop over high heat. Bring pomegranate mixture to a boil.
Cook until liquid is slightly reduced (5 minutes). Stir in honey. Return lamb to the pan
and stir to combine. Garnish with pomegranate seeds and sliced mint leaves.
As salaamu alaykum,
I pray that all of you are well after the well-deserved holidays and back to school routine, in sha
Allah. As you may have read in the last edition we have added 2 new products to our spice family.
My recipe this month uses one of the new products in a different and exciting new way. This recipe
proves that our spices are still very versatile and as always can spruce up any dinner table. There’s
some tasty fresh ingredients I have used to give this dish a real twist.