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.


  • 8 small lamb forequarter chops or 4 large, trimmed

  • 4cm piece ginger, finely grated

  • 80ml (1/3 cup) olive oil

  • 2 tbsp chilli jam

  • 1 tbsp garam masala

  • 3 tsp poppy seeds

  • 2 tsp ground cinnamon

  • 1 tsp ground nutmeg

  • ½ cup roughly chopped coriander leaves

  • 2 zucchini, quartered lengthwise, scored

  • Baby rocket, tomato and cucumber salad with natural yoghurt & lemon wedges, to serve


  • 1.

    Preheat barbecue to high.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Divide zucchini among plates and serve with lamb forequarter chops and natural yoghurt.

  • 7.

    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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