Ethiopian Mitmita-Spiced Lamb Chops with Injera Salad
This dish offers a bold and flavorful experience with tender lamb chops coated in a spicy Mitmita blend accompanied by a tangy injera salad, perfect for an adventurous dinner.
Preparation
Get these tasks done before you start cooking.
Marinating the Lamb Chops
- 1
Make spice blend
Combine Mitmita, cinnamon, cumin, and cloves.
- 2
Coat lamb chops
Rub the spice blend onto the lamb chops along with the minced garlic.
- 3
Marinate
Drizzle with olive oil and let marinate for at least 1 hour in the refrigerator.
Tip: For best results, allow the lamb chops to marinate for at least one hour to fully absorb the Mitmita spices.
- 4
Bring to room temperature
Ensure the lamb chops are at room temperature before grilling.
Tip: This helps achieve more even cooking on the grill.
Preparing the Injera Salad
- 1
Combine ingredients
In a bowl, combine torn injera, cherry tomatoes, cucumber, and red onion.
- 2
Mix dressing
In a small jar, mix lemon juice, olive oil, salt, and pepper, and shake well.
- 3
Dress the salad
Pour the dressing over the salad and toss to coat evenly.
Tip: For an extra tangy salad, add more lemon juice just before serving.
How to Make Ethiopian Mitmita-Spiced Lamb Chops with Injera Salad
Total time: 2 h 20 min · Yields 4 servings
- 1
Grill lamb chops
Preheat the grill to medium-high heat and cook lamb chops for 4-5 minutes on each side for medium-rare, or adjust to your preferred doneness.
- 2
Rest the meat
Let the grilled lamb chops rest for about 5 minutes before serving to lock in juices.
- 3
Toss salad
Toss the salad once more just before serving to rehydrate the injera pieces.
Chef's Tips
Further reading
Frequently asked questions
Can the lamb chops be cooked in the oven instead?
Yes, bake at 375°F (190°C) for about 20 minutes for medium-rare doneness.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Are there substitutes for injera?
Yes, you can use pita bread or naan if injera is unavailable.
Can I make this dish ahead?
The salad can be prepared a few hours ahead, but dress it just before serving to avoid soggy injera.
How can I adjust the spice level?
Reduce the amount of Mitmita or substitute with milder spices to lower the heat.
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