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Spice-Marinated and Grilled Lamb Chops


You don’t need a roaring-hot grill for this lamb chops recipe. Grilling them over moderate heat will allow some of the fat to soften and render. This recipe is from Gunpowder, an Indian restaurant in London.

Ingredients

  • 1 serrano chile, finely grated
  • 1 2-inch piece ginger, peeled, finely grated
  • 4 garlic cloves, finely grated
  • ¼ cup crème fraîche or sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon mustard oil (optional)
  • 1 teaspoon dried mango powder (amchoor; optional)
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon finely grated nutmeg
  • 1 teaspoon Kashmiri chili powder or paprika, plus more for serving
  • 2 tablespoons vegetable oil, plus more for grill
  • 12 lamb rib chops (about 2¼ pounds total), frenched
  • Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)

Special Equipment

  • A spice mill or mortar and pestle

Recipe Preparation

  • Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.

  • Let lamb chops sit at room temperature 1 hour before grilling.

  • Prepare a grill for medium heat; oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5–10 minutes.

  • Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.

  • Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.

Recipe by Harneet Baweja and Nirmal Save

Nutritional Content

Calories (kcal) 530Fat (g) 40Saturated Fat (g) 16Cholesterol (mg) 155Carbohydrates (g) 6Dietary Fiber (g) 1Total Sugars (g) 1Protein (g) 35Sodium (mg) 105Reviews Section

Turmeric Garlic Pan Fried Lamb Chops

Lamb is one of my favorite meats, especially for special occasions and over the holidays. For some reason, it just seems so fancy and indulgent, but it’s actually one of the easiest meats to cook. Because lamb is so rich and flavorful, it’s hard overcook and you can cook it pretty darn quickly in the pan or the grill.

I made these Turmeric Garlic Pan Fried Lamb Chops a few months ago for my parents without following any kind of recipe. It was so good that I decided to make it again, this time measuring the ingredients so I can share it with you all. I’m thinking this dish will be on regular rotation in our house because the husband couldn’t stop raving about it.

The longest step in this recipe is the marinating part, and then all you have to is pan fry the lamb chops for 3-4 minutes per side. It’s such an easy breezy recipe but the end result is so juicy and tender. The turmeric and the garlic add such a great flavor to this dish, and they are a delicious combo along with the lemon.

The next time you need to impress a group with a yummy meal, I hope you give these Turmeric Garlic Pan Fried Lamb Chops a try. I promise, you won’t regret it and you’ll have plenty of time leftover to mingle with your guests and cook some delicious sides!


Barbecue Favorites

While burgers and hotdogs are always popular, these ideas will help create a more varied, spice-forward menu.

Spice-Marinated Chicken Thighs

Chicken thighs take a marinade really well. A few hours before you fire up the grill, put some chicken thighs into a spiced marinade to soak up some flavor. Our favorite recipe includes delicious Indian spices like cumin, coriander, cayenne, and garam masala in a rich honey and tomato-based sauce. Marinate overnight, or for at least an hour before you start grilling.

Grilled Lamb Chops

Lamb is often served with mint sauce, but what if you could include fresh mint leaves in a pre-grill spice rub? This recipecombines chopped fresh spearmint leaves with classic Moroccan spices for a flavorful rub that really complements grilled chops.


18 Jalapeno and Coriander Char Grilled Steaks

Remember what we said about chili firing up the blood in winter? Well we are serious about this philosophy, and couldn't be more fired up to make this jalapeno flavored grilled steak recipe. I mean, what is not to love here. Jalapenos, coriander, and of course grilled steak

This recipe sounds fancy smancy, but it is actually dead simple. All you gotta do is blitz up the buttermilk and jalapeno marinade, soak the steak, and then grill it. Once done, you simply serve it with the leftover buttermilk, jalapeno slices and greens.

Just make sure that you start the recipe more than an hour before you want eat, as the steaks need an hour for marinating.


Spice-Marinated And Grilled Lamb Chops

Ingredients

  • ½ teaspoon fennel seeds
  • 1 serrano chile, finely grated
  • 1 2-inch piece ginger, peeled, finely grated
  • 4 garlic cloves, finely grated
  • ¼ cup crème fraîche or sour cream
  • 2 tablespoons fresh lime juice
  • 1 tablespoon mustard oil (optional)
  • 1 teaspoon dried mango powder (amchoor optional)
  • 1 teaspoon dried fenugreek leaves
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon finely grated nutmeg
  • 1 teaspoon Seasonest Soul Food Seasoning Blend
  • 2 tablespoons vegetable oil, plus more for grill
  • 12 lamb rib chops (about 2¼ pounds total), frenched
  • Kosher salt
  • Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)

Directions

  1. Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds let cool.
  2. Finely grind in spice mill or with mortar and pestle.
  3. Transfer to a large bowl add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. Seasonest Soul Food Seasoning, and 2 Tbsp. vegetable oil and mix well.
  4. Add lamb chops to marinade turn to coat. Cover and chill at least 2 hours.
  5. Let lamb chops sit at room temperature 1 hour before grilling.
  6. Prepare a grill for medium heat oil grate.
  7. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter let rest 5–10 minutes.
  8. Top lamb with mint and cilantro and dust with Seasonest Italian Seasoning. Serve with lemon wedges.

Pitas

Fresh sliced chicken breast, house-made garlic sauce, lettuce, tomato, toasted pita

Fresh sliced gyros, onion, tomato, house-made cucumber sauce

Sliced marinated Mediterranean spiced chicken, tomato, onion, garlic pita

Mixed seasonal greens, tomato, cucumber, mushroom, onion, feta, olive, bell pepper

Sautéed eggplant, basil, garlic, onion, lettuce, tomato, feta

Chicken Kabob (mild or spicy)

House marinated grilled chicken, lettuce, tomato, pickles, onion, greek pita bread


Talk Pinas Blog

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup

If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)

You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder

Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala

A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala

Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

It also helps with digestion, which, after all this food, is a definite plus.


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CHINESE FIVE SPICE PORK BELLY

There is really nothing to this recipe and it always feels a bit like I’m cheating as there is no actual ‘cooking’ involved at all, just a piece of meat, rubbed with some spice and plonked in the oven.

However, it is one of the nicest ways of cooking pork belly, always well received and enjoyed by everyone who eats it.

The Five Spice Mix is a genius combination of eastern flavours and smells, instantly recognisable both in terms of taste and aroma. The heady combination of cinnamon, fennel, star anise, Sichuan pepper and cloves seems to have its own feel good factor and its hits the senses with a loud thud.

Try to find a nice thick bit of belly with a substantial piece of fat on the top. This not only makes for good crackling, but as the meat will be in the oven for quite some time, this helps to keep the meat deliciously tender and moist while it is cooking.

Make sure you score the rind well, ask your friendly butcher to do it for you if you find it a chore to find a knife sharp enough at home.

Serve with a dish of noodles or rice with some Chinese greens.

The onion in the recipe acts a trivet to stop the meat from sticking to the bottom of the pan, it doesn’t need to be peeled. Slice a large onion into about four rings.


Italian Seasoned London Broil

Mix salad dressing mix, wine and oil. Score steak on both sides, being careful not to cut more than 1/8-inch deep.

Place steak on rack of broiler pan. Spread both sides of steak with salad dressing mixture. Let stand 30 minutes. Broil 2 to 3 inches from heat 3 minutes on each side or to desired doneness.

With knife slanted, carve steak across grain into thin slices.

Variation: Substitute 2-lb. sirloin steak, 8 pork chops, 8 to 10 lamb chops 6 to 8 lb. pork roast or whole leg of lamb, 2 1/2 lbs chicken pieces or 2 lbs. fish fillets or ground beef patties for flank steak. Brush with salad dressing mixture before baking or broiling.

Variation: Place Seasoned London Broil on greased grill over hot coals. Grill 5 minutes on each side or to desired doneness.

Variation: Substitute 2 1/2 lbs. chicken pieces for steak. Bake chicken at 350 degrees for 45 minutes or until cooked through. Broil 10 minutes for additional browning, if desired.