Chilli Ginger Lamb Chops Food

GINGER LAMB CHOPS

Steps:

• Season the chops with salt& pepper.
• Lightly spray a skillet and brown the chops on both sides over high heat (apprx 1 minute each side).
• Add Marsala wine.
• Spoon the marmalade over the chops.
• Cover and finish cooking.
• The time depends on the thickness of the chop and how well done you like them.
• Medium/pink is apprx 3minutes per side.

CHILLI GINGER LAMB CHOPS

Steps:

• Put the garlic in a bowl with the ginger, lemon juice, oil, spices and seasoning. Blitz with a hand blender until smooth, then use to coat the lamb chops on both sides. Leave to marinate in the fridge for a couple of hours or overnight.
• Heat a barbecue until hot. Barbecue the chops over the coals for 3 mins on each side until cooked but still pink and juicy in the centre.

LAMB WITH LIME, GINGER & CHILLI

Steps:

• Slice lamb in diagonal slices about 3/4" thick and pan fry in olive oil on medium high heat to seal. Add sauce to pan and toss lamb slices in sauce for 2-3 minutes.
• Serve medium rare on a bed of rocket (arugula).

LAMB CHOPS WITH THYME, CHILLI & GREEK HTIPITI

Steps:

• Put the lamb cutlets in a bowl with the thyme, chilli flakes and oil. Toss together to coat, then leave to marinate in the fridge for 30 mins-1 hr.
• For the htipiti, cut the peppers into small pieces. Put in a bowl and add all the other ingredients. Leave for about 15 mins for the flavour to infuse.
• Heat a griddle pan or frying pan. When it's really hot, lift the chops out of the marinade. Cook them, a few at a time, for 3 mins either side, seasoning as you go. Serve the chops with the sauce, and some baby potatoes, if you like.

CORIANDER-CRUSTED LAMB CHOPS

Steps:

• Trim fat from chops and place them on a flat plate.
• Combine all the other ingredients in a small bowl, then rub the mixture over the chops. Cover with plastic wrap and marinate in the refrigerator about 30 minutes.
• Heat a lightly oiled grill pan over high heat until almost smoking, then add the chops and sear for about 2 minutes, flip the chops over and cook for another 3 minutes for the medium rare or 3 1/2 minutes for medium.
• Allow the chops to rest 5 minutes before serving.

HANDI LAMB CHOP MASALA

Steps:

• Heat oil.
• Add onions and cook until brown.
• Add ginger and garlic paste, red chilli powder, garam masala and salt.
• Cook well.
• Add the mutton chops to the sauce then add the tomatoes and stir well.
• Add some water and allow the chops to cook until tender.
• When cooked, add the yoghurt.
• Mix well and re-heat carefully.
• Serve hot garnihed with chopped corriander leaves and ginger strips!

GRILLED CHILI-RUBBED LAMB CHOPS

Steps:

• In a small bowl stir together the chili powder, the cumin, the thyme, the sugar, the salt, the allspice, and the black pepper.
• Sprinkle the spice mixture over the chops, rub it evenly all over the meat, and chill the chops, covered, for at least 4 hours or overnight.
• Prepare a grill with glowing coals or preheat the broiler.
• On the oiled rack of the grill or on a broiler pan in the broiler, grill or broil the chops 4 inches from the heat for 5 to 7 minutes on each side for medium-rare meat.
• Serve the chops with the pepper jelly.

GRILLED SWEET CHILI LAMB CHOPS

Steps:

• Rinse lamb chops and pat dry. Set aside.
• Whisk lemon juice, white wine, brown sugar, parsley, mint, vinegar, chili powder, chipotle powder, garlic, Worcestershire, liquid smoke, salt, and black pepper together in a large mixing bowl to emulsify. Add lamb chops. Marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook lamb chops on the preheated grill until browned and only slightly pink in the centers, brushing with marinade frequently, about 6 minutes per side. Stand chops upright for the final turn, which heats the bone and cooks the meat internally. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest lamb chops for about 3 minutes before serving.