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Cocoa and Cumin Lamb Chops with Green Gordal Olive and Pear Relish

Yields1 Serving

Côtelettes d’agneau au cacao et cumin et relish d’olives vertes Gordal et poires

 1 tbsp (15 ml) cocoa powder
 2 tsp (10 ml) ground cumin
 2 tsp (10 ml) mild Aleppo pepper
 8 double lamb chops
 ½ cup (125 ml) Gordal olives, diced
 1 tsp (5 ml) cumin seeds
 ½ cup (125 ml) sherry vinegar
 2 tbsp (30 ml) sugar
 1 small red onion, chopped
 1 cup (250 ml) diced pear

In small bowl, mix all rub ingredients. On a work surface, rub mixture on lamb chops with your hands. Cover chops and marinate in the fridge for at least 4 hours (up to 24 hours).


In a small pot, toast cumin seeds for 30 seconds over medium heat. Add vinegar, sugar, and onion and bring to a boil. Add diced pear, reduce heat to low and cook for 5 minutes. Add olives and turn off heat.


Preheat BBQ over medium heat and oil grill. Cook chops for about 3 to 6 minutes per side (to desired temperature). Let meat rest for at least 5 minutes before serving with pear and Gordal olive relish.

Qué rico!