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Stout and Spice-marinated Lamb Chops, Charred Greens and Radish Salsa

Peruvian chef Alejandro Saravia shares his take on Australia's favourite protein.

Recipe Credit:

Serves: 6


  • 1/4 cup (35g) black peppercorns
  • 40g cumin seeds
  • 2 garlic cloves
  • 90ml canola oil
  • 110ml red wine vinegar
  • 200ml stout (or other dark beer)
  • 35g caster sugar
  • 15g cooking salt
  • 1.5kg lamb loin chops

  • 35g caster sugar
  • 1/2 cup (125ml) apple cider vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 tsp fennel seeds
  • 1/4 tsp ground white pepper

    Charred Greens and Radish Salsa
  • 1/2 bunch coriander
  • 1/2 bunch flat-leaf parsley
  • 1/3 bunch thyme
  • 1 tbs extra virgin olive oil
  • 10 radishes, thinly sliced


  1. To make the marinade, place peppercorns and cumin seeds in a dry frypan over medium heat and cook, shaking the pan, for 3-4 minutes until fragrant. Remove from the heat and set aside to cool, then place in a spice grinder or a mortar and pestle and finely grind.
  2. Place garlic and oil in a blender and whiz until garlic is finely chopped. Add vinegar and whiz until well combined. Transfer to a large bowl. Add stout, sugar, salt and the ground spices, and stir until sugar and salt dissolves. Place lamb in a deep ceramic dish, pour over marinade and turn lamb to coat well. Cover and refrigerate overnight.
  3. Meanwhile, for the dressing, place all ingredients and 1/4 tsp salt flakes in a blender. Add 25ml water and whiz until well combined. Set aside.
  4. For the charred greens and radish salsa, heat a chargrill pan over high heat. Place herbs in a bowl and drizzle with oil. Season with salt flakes. Toss to coat.
  5. Chargrill for 1-2 minutes or until lightly charred. Transfer to a board. Carefully pick the thyme leaves from the stems. Roughly chop all of the herbs and stir through the dressing. Add the radish and stir to combine.

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