Lamb Chops! Mmm Mmm Mmm... Who can say no(except vegetarians) to some juicy succulent tender grilled lamb chops. Most people use rib chop for grilling. I like to use the shoulder blade chops cause of the marbling in that cut. I like the fat-meat ratio in the shoulder chops. So here goes my recipe: Ingredients: Lamb Chops Plain yogurt - 1 cup Red Chilli Powder - 2sp Salt - To taste Onion Powder - 2 tsp Garlic Powder - 2tsp 1 sprig each of Cilantro and Mint leaves - Finely Chopped Crushed Red Chilli flakes - 2 tsp Fresh Lemon juice - 1 lemon Oil 2-3 tsp(This is optional, but I have experienced that, adding oil will get the marinade stick to the meat, helps the meat to sear well and not stick to the grill and also adds a little bit of smokiness) Prep: Clean the chops and brine them for about 30 mins in Salt, Vinegar, and Peppercorn brine solution. Marinade Mix: While the chops are brining, take a marinade bowl or a zip lock bag. Add Salt, Pepper, Crushed Red Chillies, Garlic Powder, Onion Powder, Red Chilli Powder and mix well. Now add some yogurt, chopped cilantro, chopped mint leaves, lemon juice and few tablespoons of oil to the dry ingredients and mid well. Marination: Now remove the chops from the brining solution and pat dry them. Add the lamb chops to the marinade and make sure to coat them well. Cover the chops and keep them in the refrigerator. Marinade the chops for atleast 4-6hrs. Grilling: Turn on the grill and preheat the grill. I preheated mine to around 700F. Lightly brush the grill with some oil. Place the chops on the grill, and let them sear on one side for about 10 minutes. Turn the chops over and sear on the other side also for another 10 mins. Depending on your desired level of doneness, you can continue to grill the chops for few more minutes on low-medium flames. Remove chops from the grill, and let them rest for a few minutes, so that the juices get pulled back into the meat. Enjoy the chops with some grilled asparagus/zuchini and a crostini. Best enjoyed with a glass of Merlot/Shiraz.
Posted on: Mon, 08 Sep 2014 18:54:16 +0000
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