1 tablespoon chopped garlic
1 tablespoon chopped fresh peeled ginger
1/4 cup low-sodium soy sauce
1/2 cup extra-virgin olive oil, plus extra for pan
2 tablespoons cracked black pepper
24 lamb chops, frenched and completely trimmed
3 sprigs fresh rosemary
1 tablespoon chopped fresh peeled ginger
1/4 cup low-sodium soy sauce
1/2 cup extra-virgin olive oil, plus extra for pan
2 tablespoons cracked black pepper
24 lamb chops, frenched and completely trimmed
3 sprigs fresh rosemary
1) In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper. Place lamb chops in a large shallow baking dish and pour over garlic mixture. Cover and let marinate, refrigerated, overnight.
2) Preheat grill or a grill pan over medium high heat. Remove lamb chops from marinade, wiping off any excess and place on grill. Season with salt and pepper, and grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more. Turn lamb chops and repeat process on opposite side. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.
2) Preheat grill or a grill pan over medium high heat. Remove lamb chops from marinade, wiping off any excess and place on grill. Season with salt and pepper, and grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more. Turn lamb chops and repeat process on opposite side. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with dipping sauce.
AHA: Green Goddess:
This classic dip is made green by pureed parsley, onions and chives – add more or less to suit your taste. The anchovies are optional, but add a flavour reminiscent of Caesar dressing.
1/4 cup white wine or white balsamic vinegar
1/2-1 cup chopped fresh parsley (stems removed)
3 green onions, chopped
small bunch of fresh chives, chopped
1 tsp. – 1 Tbsp. anchovy paste (optional)
1-2 garlic cloves, crushed
1 Tbsp. lemon juice (or to taste)
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup low fat mayonnaise
Puree everything in the blender until smooth and refrigerate until ready to serve. Makes about 2 cups.
And now for a song inspired by these scrumptious Lamb Lollies. I had the most delish lamp lollipops of mi vida at an indian restaurant called Mantra in Palo Alto, so I thought I'd select an bollywood song. Immediately the theme song "Chak de India!" from the movie of the same name began to loop into my mind. Perhaps this is because my knowledge of the bollywood music genre is just extremely narrow, or perhaps its because my memories of this film and its music are so damn fuzzy, I dunno. Without futher adieu:
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