Lamb chops with grilled peppers, aromatic rice and peas

Lamb chops with grilled peppers
Weber’s Big Book of BBQ, pg 69

Marinade:

3 T extra virgin olive oil
1 ½ T fresh lemon juice
1 T chopped fresh oregano
1 tsp minced garlic
¼ tsp kosher salt
¼ tsp freshly ground black pepper

8 lamb rib chops, abut 2 ounces each and ¾ inch thick

1 large red bell pepper
1 large yellow pepper
1 T extra virgin olive oil
salt & pepper

Combine all the ingredients for the marinade. Trim the chops. Cover the chops completely with the marinade (in a bag) and refrigerate for 3-6 hours.
Start the briquettes about 25 minutes before grilling. Bring the lamb to room temperature.
Grill the peppers over hot coals. Store in a paper bag (or wax paper) to let the skin steam off. When cool enough to handle, peel the skin off the peppers and slice thinly.

Grill the lamb for 4-5 minutes on each side. Let stand for 10 minutes before serving.

How I did it: I didn’t grill the peppers because I didn’t have enough. I served it with aromatic rice (see below) and left-over asparagus.

Aromatic Rice with peas
Healthy Indian Cooking by Shehzad Husain pg 126

2 cups basmasti rice
2 cardamom pods
¼ tsp black cumin seeds
1 cinnamon stick
4 black peppercorns
1 fresh bay leaf
½ tsp salt
3 oz shelled peas

Wash the rice until the water runs clear and leave to soak in fresh water.
Pour 3 cups water into a sauce pan and add the whole spices, followed by the salt. Place the saucepan over high heat and when the water begins to boil, reduce the heat. Drain the rice and add it to the water with the peas. Cover with a lid and cook over medium for 10-15 minutes, until all the water has been absorbed and the rice is cooked.
Let the rice stand off the heat, covered, for 5 minutes. Serve by slotted spoon.

How I did it: I didn’t have basmati rice so I used long grain white rice and cooked it how I’m used to, which is 2 parts water to one part rice. I think it needed more spice or my cardamom pods were too old. Maybe toasting the spices first would help, maybe add some garlic.
I managed to grill the lamb just right! Woo-hoo, 1st time!
All in all, pretty good.