Lamb Chump Chops with Beetroot, Horseradish and Caraway Seasoning from The Salt Box

Grilled Lamb Chump Chops

The deep earthy beetroot, paired with the mild heat from the horseradish and caraway of this particular seasoning from The Salt Box rub pairs up brilliantly with Hill House Farm Lamb Chump Chops. Whilst seasoning the purple sprouting broccoli simply in garlic and anchovy helps to bring out all of its umami goodness.

If you want to be super efficient then you can make everything ahead of time ready to just throw on the grill. The lamb can even be marinaded overnight, the broccoli blanched and drained, even the haydari can be strained and mixed a couple of days before you need it.

Serves: approx 4 people


4x Hill House Farm Lamb Chump Chops
15g Beetroot, Horseradish and Caraway Seasoning from The Salt Box
400g Purple Sprouting Broccoli, washed, trimmed & blanched for 3 minutes
1 Garlic Clove, finely minced
1 Anchovy fillet, finely minced (optional)
Rapeseed Oil, for cooking
Fennel Fronds or Soft Herbs for garnish

For the Hazelnut Dukkah
25g Hazelnuts
20g Mixed Seeds
10g Coriander Seeds
11g Cumin Seeds
Salt and pepper, pinch

For the Nettle Top Haydari
225g Natural Yoghurt
10g Rapeseed Oil
Nettle tops, a large handful washed well, blanched, patted dry & finely chopped
1 Garlic Clove, finely minced
½ Red Chilli, finely chopped
Salt and pepper


  1. How to make the Hazelnut Dukkah

    Toast the hazelnuts until lightly browned. Remove from the heat and once cool roughly chop.

    Toast the mixed seed, coriander seeds and cumin seeds until just beginning to smoke. Remove from the heat and place in a pestle and mortar, allow to cool before lightly bashing.

    Mix everything together and keep in an airtight container. The hazelnut dukkah should last for a month in a cool dark place.

  2. How to make the Nettle Top Haydari

    Place the natural yoghurt into a fine sieve placed over a deep bowl and allow to drain overnight in the fridge, covered with a tea towel.

    The next day place the strained yoghurt into a medium sized mixing bowl. Stir in the rest of the ingredients and season to taste with salt and pepper. Add more chilli if you like more heat.

  3. How to Grill the Purple Sprouting Broccoli

    Place the garlic, rapeseed oil and anchovy, if using into a medium sized bowl. Mix together well.

    Add the purple sprouting broccoli and give everything a good mix, making sure everything is well coated. Place the purple sprouting broccoli over a medium heat, reserving the marinade. Turn occasionally until just cooked through, remove the broccoli from the grill and place back into the bowl of marinade and dress the broccoli in the marinade, set aside somewhere warm.

  4. Grilling the Lamb Chump Chops

    In a bowl stir together the beetroot, horseradish and caraway seasoning and oil. Place the lamb chump chops into the spice paste and mix to coat each steak well.

    Allow to marinade for a few hours in the fridge.

    Remove the lamb from the fridge an hour before you want to cook it so that it can come up to room temperature.

    Grill the lamb chump chops over a fairly high heat turning after a couple of minutes.

    Cook the lamb until it reaches an internal temperature of 55℃, remove from the grill and rest on a warm plate.

  5. To serve…

    Spoon the haydari on to the base of a large serving platter, smooth out to the edges of the platter with the back of a spoon.

    Pile the purple sprouting broccoli in the centre topped off with the lamb chump chops. Scatter over the hazelnut dukkah and fennel fronds or soft herbs.



The Salt Box is a celebration of seasonal food and open-fire cookery, creating delicious food from nature’s humble ingredients and hosting a wide range of courses and dining events, in the great outdoors surrounded by crackling fires.

Find out more about the The Salt Box or see the range of rubs that you can buy through Hill House Farm.

The Salt Box

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