Oriental Grilled Lamb Chops Recipe
Ingredients
| 12 lean loin lamb chops | ||
| Onion | 1 Small, finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Ginger root | 2 Teaspoon, grated | |
| 1/4 cup each dry sherry, soy sauce and vegetable oil | ||
| Curry powder | 1 Tablespoon | |
| Ground cumin | 2 Teaspoon | |
| 1 tsp each ground cardamom and coriander | ||
Directions
Arrange lamb chops in shallow nonmetallic dish large enough to hold them in a single layer. Sprinkle onion, garlic and ginger-root evenly over chops. In small bowl, whisk together remaining ingredients. Pour over chops. Refrigerate, covered, at least 8 hours or overnight, turning occasionally.
Remove chops from marinade. Place chops 4 in (10 cm) from hot broiler; broil 6 to 8 minutes, turning once, until pink and juicy inside, crisp and brown outside. (Alternatively, place chops 4 in/10 cm from hot barbecue coals, or on medium-high setting on gas barbecue; grill 6 to 8 minutes, turning once.)
Remove chops from marinade. Place chops 4 in (10 cm) from hot broiler; broil 6 to 8 minutes, turning once, until pink and juicy inside, crisp and brown outside. (Alternatively, place chops 4 in/10 cm from hot barbecue coals, or on medium-high setting on gas barbecue; grill 6 to 8 minutes, turning once.)
Chef
