GRILLED LAMB CHOPS…Tangy and tasty!!
This is a nice, feel-good, sort of dish (doubles up as finger-food too), which we like at home for a change from curries etc. The ingredients can be increased or decreased to suit personal tastes…we love the tanginess of the meat off the bone. I grill these sometimes, and at other times pan cook them. These can be served with mashed potatoes/oven baked fries, grilled veggies, a dip/chutney, green salad, dinner rolls or naan bread. The kids love the ease of nibbling chops…with a squirt of lemon!
Ingredients:
Lamb Chops – 750 gms (about 10-12 pieces)
Yogurt – 4 tbsps /thick
Ginger-garlic paste – 2tbsp
Vegetable Oil – 2 tbsp
Salt to taste
Juice of 1-2 lemons (to taste)
Roasted Cumin Powder – 2 tsp
Paprika – ½ tsp
Red chili Powder – ½ tsp (optional)
Garam Masala Powder – 1 tsp (home-made)
Orange-red food colour – optional
Fresh coriander/mint leaves for garnishing
Wedges of lime
Method:
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Wash the chops well, and pat dry.
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Whip the yogurt in a large bowl till smooth.
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Add all other ingredients except the chops. Mix well.
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Add the chops and mix in well, making sure they are coated well and evenly.
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Leave to marinade for 4-6 hours in the refrigerator (I usually leave them overnight). Take out from fridge 30 minutes prior to cooking.
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Cook them in a pressure cooker for 15 minutes on low heat. (times may vary from country to country according to quality/type of lamb etc).
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Leave until cooled down a bit. Check if the lamb has cooked through and is soft. Dry any extra water if present.
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Now grill them for 10 minutes on each side, turning once. Sprinkle with a bit of roasted cumin powder for a nice deep brown.
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Serve immediately with garnished with fresh coriander and/or mint leaves, and wedges of lime…
Note: If you want to pan cook these, after cooking under pressure, turn them into a non-stick heavy bottom pan with all remaining marinade. Cover and cook gently on low till all the liquid has been absorbed, and they get a nice, golden colour. Turn about once in a while. Serve immediately.
Additional Note: Worthwhile mentioning “The lamb we get here can be cooked by just grilling for 10 minutes per side (no pressure cooking required)”…comment from Saju/US. I should have thought of that.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
2 Comments
Saju
nice looking lamb. The lamb we get here can be cooked by just grilling for 10 minutes per side (no pressure cooking required) I would love some now with a tomato and coriander salad. Yum!
Rina
Always for lamb, more if they are chops. A must try. Thx for grilling.