RECIPE

Recipes For Lamb
Spice-Marinated and Grilled Lamb Chops

INTRODUCTION



This recipe doesn’t require a scorching-hot grill. Grilling them over moderate heat is just enough allowing some fat to become soften and render. The recipe here can yield 4 servings. 



Image by Michael Shivili from Pixabay


½ teaspoon fennel seeds
1 serrano chile, finely grated
1 2-inch piece ginger, peeled, finely grated
4 garlic cloves, finely grated
¼ cup crème fraîche or sour cream
2 tablespoons fresh lime juice
1 tablespoon mustard oil (optional)
1 teaspoon dried mango powder (amchoor; optional)
1 teaspoon dried fenugreek leaves
1 teaspoon freshly ground black pepper
½ teaspoon finely grated nutmeg
1 teaspoon Kashmiri chili powder or paprika, plus more for serving
2 tablespoons vegetable oil, plus more for grill
12 lamb rib chops (about 2¼ pounds total), frenched
Kosher salt
Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)
Special Equipment
A spice mill or mortar and pestle



1

In a dry small skillet, toast fennel seeds over medium heat for about 45 seconds until fragrant. Remember to shake pan often. Let it cool.

2

In spice mill or with mortar and pestle, finely grind the toasted fennel seeds. Then transfer to a large bowl.

3

Add in the following ingredients and mix them well to form marinade: chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil .



4

Season lamb chops with salt and add to marinade. Turn to coat generously. Cover and chill for at least 2 hours.

5

Remember to let lamb chops sit at room temperature for 1 hour before grilling. Set your grill at medium heat and lightly oil the grate. It’s ideal to grill lamb for about 3 minutes per side for medium-rare doneness. Then transfer to a platter and let it rest for 5-10 minutes.

6

Top lamb with mint and cilantro and drizzle with more chili powder. Time to serve with lemon wedges.

Tips: Lamb can be marinated 12 hours in advance. Remember to keep it chilled then.

 


 

Original source from bonappetit.com.

 


 

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