Spicy Lamb Chops with Spekko Pure White Rice and Haloumi

Spicy Lamb Chops with Spekko Pure White Rice and Haloumi

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Serves 4


These spicy lamb chops are heavenly. I marinate the lamb chops for a few hours or even overnight when I am getting ahead on dinner party preparations. Lamb works really well with cumin, coriander and garlic. I have often eaten the leftover Haloumi Rice for breakfast or a quick lunch. It is just the perfect start to a busy day.


12 deboned lamb chops
30ml sunflower oil
3 cloves garlic, crushed
3 tsp ground coriander
2 tsp ground cumin
2 tsp paprika
Salt to season
Lemon wedges to serve


Mix together the ground spices, garlic and sunflower oil. Rub the spice paste over the lamb chops. Place in a glass bowl and refrigerate for a few hours or overnight if you prefer. Preheat oven to 180 degrees. Remove lamb chops from refrigerator thirty minutes before you are ready to cook them. Heat a non stick skillet and drizzle a little sunflower oil over. Seal the lamb chops on a high heat. Take care not to burn the marinade on the skillet. This should take about a minute on each side. Place the sealed lamb chops on a baking tray and grill in oven for 5 – 7 minutes depending on how you like your lamb cooked. I prefer lamb to be cooked until it is slightly pink. Serve with Spekko Pure White Rice and Haloumi.

Spekko Pure White Rice and Haloumi


50ml sunflower oil
1 medium brinjal, thinly sliced
150g haloumi cheese
150g cherry tomatoes
3 cups cooked Spekko Pure White Rice
Salt to taste
50ml fresh lemon juice
25ml honey
Fresh mint to garnish


Heat skillet, drizzle with a little oil, and grill brinjal rounds until slightly charred and cooked. Remove from heat. Grill cherry tomatoes with a splash of oil until they start to blister and char. Remove from heat. Gently mix the grilled brinjal and cherry tomatoes into the rice. Last grill sliced Haloumi cheese and mix into the rice. Combine lemon juice and honey and stir until the honey dissolves into the lemon juice. Pour over the rice and stir in fresh mint leaves. Serve hot with the spicy lamb chops.

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Yudhika’s Tips:

– In Summer I served this Haloumi Rice cold as a rice salad.
– Haloumi should always be eaten warm.
– Roasted butternut chunks work well instead of brinjal.
– Chicken can be used instead of lamb. The chicken can be grilled in the oven and does not need to be sealed on a skillet.
– For a delicious and healthy variation on this recipe why not try Spekko’s Brown Rice option!

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