Lamb Chops

Lamb Chops

Summer has almost come to an end, give a hearty farewell to those outdoor grills and the warm weather by making these succulent Lamb Chops. Selecting the right chop is the key in making the perfect Lamb Chops. Look for a rib or sirloin. The chops that you choose should be an inch in thickness and the fat must be evenly distributed. I like to serve this dish garnished with some cilantro and a wedge of lemon. Lemon juice cuts through the heaviness of the meat. That bright green cilantro and the lemon wedge paired with juicy Lamb chops on a platter is just visually stunning, tasting even better...you must try it to experience it. Enjoy!

Ingredients:
Lamb chops - 3 lbs
Garlic crushed - 1 tsp
Ginger crushed - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Vegetable oil - 1 tbsp
Lemon juice - 1 tsp
Sugar - 1/2 tsp
White Vinegar - 2 tsp
Meat tenderizer - 2 tsp
Salt - to taste

For Garnishing:
Coriander leaves - few sprigs
Lemon wedges - 3

Method:
1. Rinse the lamb chops under cold water and pat them dry using a paper towel. Lay them flat in a clean glass baking dish.
2. In a separate bowl, mix all the ingredients to make a marinade.
3. Pour the marinade over the lamb chops and let them marinate for  at least 4 hours.

marinated lamb chops

 4. Heat up the grill, and place the marinated lamb chops on the grill. You should hear the sizzle that's when you know the grill is hot enough. If the grill is not hot enough, the chops will not get that caramelized sear on top but instead they get steamed, and we don't want that.  Cook till the meat is well cooked or to your desired sear.

Alternate method:
You can also grill the chops in a nonstick pan on stove top. Just put some oil and when the hot enough place the chops in the pan. Cook till done. Do not cover the pan with a lid.

Tasty tips:
1. Let the chops rest for 5 minutes before you serve them.
2. These chops go excellent with a glass of red wine.