Pakistani-style grilled lamb chops

December 17, 2010

Pakistani-Style Grilled Lamb Chops, from “At Home with Madhur Jaffrey” by Madhur Jaffrey, pg 119

4 tsp very finely chopped ginger
2 tsp garlic, crushed to a pulp
1 T fresh lemon juice
1 ¼ tsp salt
½-3/4 tsp cayenne pepper
freshly ground pepper
½ tsp garam masala
2 pounds lamb chops, shoulder or ribs
2 T mustard, olive or canola oil

Combine the ginger, garlic, lemon juice, salt, cayenne, black pepper and garam masala in a shallow dish large enough to hold the chops. Mix well. Rub this marinade on both sides of the chops, cover and refrigerate for 4-24 hours.

Just before eating, preheat the broiler and set a rack 4-5 inches from the heat source.

Put the chops, with any marinade that clings to them easily, in a baking tray. Brush both sides with oil and place under the broiler for 3-4 minutes on each side, or until browned. If you want them more done, put them in a 350° oven for 5-10 minutes, depending on the thickness of the chops and the desired doneness.

How I did it: I used ginger pulp and garlic pulp. I got the garam masala at the Indian market in Tempe. I

These were really good. I liked them a lot.