The forequarter is made up of many cuts including the neck, shank and shoulder rack. Forequarter chops are versatile and succulent and are both suitable to grilling and slow cooking.
Preheat barbecue to high.
To prepare the marinade, place ginger, 2 tablespoons oil, jam, spices and coriander in a medium bowl. Season to taste and stir to combine. Take 1 tablespoon of the marinade and place in a separate small bowl and set aside. Add lamb forequarter chops to the medium bowl and toss well to coat. Allow to marinade for 30 minutes.
Add 1 tablespoon of tepid water and remaining oil to the reserved marinade. Season to taste and stir well to combine. Brush the cut side off the zucchini liberally with the mixture.
Cook lamb on barbecue, turning and basting with marinade for 5 - 6 minutes or until cooked to your liking. Cover loosely with foil and stand for 5 minutes before serving.
Meanwhile, place zucchini cut side down on barbecue. Cook for 2 - 3 minutes while occasionally turning until zucchini is charred or cooked to your liking.
Divide zucchini among plates and serve with lamb forequarter chops and natural yoghurt.
Serve with baby rocket, tomato and cucumber salad with lemon wedges on the side.
If you have the time, marinate your lamb forequarter chops in the fridge for 3-4 hours or even the night before.
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