This Syn Free Spicentice Ras El Hanout Lamb Chops could just as easily be used for Chicken, Pork or even Beef, you can also use different Syn Free rubs! What I’m trying to say is there is a lot of freedom – and it’s Syn free.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
So the sun is shining, which means only one thing here in the UK – time to get the BBQ out! It also means men feel the need to wear shorts and nothing on their upper half – but we don’t want to be put off this delicious recipe, so we shan’t ever mention that again!
The Marinade & Food Safety
Because this marinade has lemon juice in it, care should be taken regarding the length of time the meat is in the marinade. Too long and the meat will go yucky, as the acid will start to cook the meat.
Use these timings as a guideline:
- Chicken – 2 to 4 hours
- Lamb, Beef & Pork – 4-6 hours
- Seafood & fish- 15-30 minutes
There are also some basic food safety guidelines to follow:
- Do not marinade in a metal container – the acidic mixture can react with the metal. Easiest way is in an plastic ziplock bag (we use these Zip-lock bags from Amazon)
- Always marinade in the fridge never ever at room temperature!!!
- Always discard any unused marinade. If you plan to use some of the marinade on the cooked food, reserve a portion separately before adding to raw meat.
- If you can use a separate chopping board for the preparation of raw meat & make sure to wipe down with disinfectant afterwards.
Cooking The Meat
You can cook these Syn Free Spicentice Ras El Hanout Lamb Chops on a gas or charcoal BBQ, but i recommend the latter. We recommend you cook the meat indirect with the lid on, not directly over the coals, but rather to the side of them. That sounds a bit odd doesn’t it… here’s a picture to explain.
The idea is that your BBQ turns into an oven rather than a grill, you could even cook a whole chicken on it (recipe coming soon!), yes – really. It’s how you can safely cook food on a BBQ, keeping the moisture locked in, and not a black bit of burnt in sight.
How good is that? We’ll talk more about BBQ’s & direct/indirect cooking very soon!
You can cook these direct too, but not too high a heat, as you’ll just cook he outside, and the inside will be raw!
Love this noise! What’s cookin, good lookin ???? in the marinade we have… Fat free yogurt, tomato paste, cumin, garlic, onion, salt, pepper and lemon juice ????#slimmingworld #slimmingworlduk #slimmingworldusa #slimmingworldfamily #slimmingworldmotivation #slimmingworldmafia #slimmingworldjourney #sw #swuk #swinstagram #healthyeating #weightloss #weightlossjourney #biggreenegg #bbq #grilling #foodie #foodies #lamb #fitfam
You should make sure the meat is cooked before serving. We’re a bit OTT regarding food hygiene (the perils of being a chef!) and use a Thermopen to check the temperature of meat once it’s cooked. You can get them from amazon & other similar temperature probes. In my opinion they’re as essential as a pair of tongs!
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We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for pre-order!! The book will feature 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use! Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing. The book will be released on the 21st March 2019, and if you pre order now you won’t be charged until it’s released.
Pre-Order Our Cookbook Now!
We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for pre-order!!
The book will feature 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use!
Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing.
The book will be released on the 21st March 2019, and if you pre order now you won’t be charged until it’s released.Check out our cookbook page for more information!