Kokkaris Lamb Chops Food

PAKISTANI LAMB CHOPS

Steps:

• Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.
• Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt; stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.

MARINATED LAMB CHOPS

Steps:

• Click here to see how she does it.
• In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
• Grill or broil the chops for 3 to 4 minutes per side for medium rare.

KOKKARI'S LAMB CHOPS

Steps:

• Ask the butcher to trim the fat cap (the thick sheet of fat on the outside of each rack) but to leave a thin layer of fat. Some butchers like to "French" the ribs, trimming away the meat between the rib ends to leave the bone exposed, but this meat is tasty and should be left in place. Ask the butcher to cut between the ribs to make a total of 16 single-rib chops. Put the chops on a work surface and pound the meat lightly with your fist to make it evenly thick and to crack the external band of fat. Combine the garlic powder, pepper, and oregano in a small bowl. Press this seasoning blend onto both sides of the meat, including the meat on the bones. You can grill the lamb immediately, or cover and refrigerate for up to 12 hours; bring to room temperature before grilling. Prepare a hot charcoal fire or preheat a gas grill to high. Just before grilling, drizzle the seasoned chops with the olive oil, using your fingers to coat the meat evenly, then season generously with salt. Grill the chops, turning once, for about 3 minutes on each side for medium-rare. Squeeze the lemon halves over them just before taking them off the grill. Serve hot, drizzled with dressing and garnished with lemon wedges and oregano sprigs, if using.

LAMB CHOPS

Steps:

• Preheat a hot grill and the oven to 400 degrees F.
• Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness.

OVEN-ROASTED LAMB CHOPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
• Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
• Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

KASHMIRI STYLE LAMB CHOPS

Steps:

• Trim the lamb chops and place them in a large saucepan with the cinnamon, bay leaf, fennel seeds, peppercorns, cardamoms, salt and milk.
• Bring to the boil over a high heat.
• Lower the heat and cook for 12-15 minutes, or until the milk has reduced to about half its original volume.
• At this stage, add the evaporated milk and lower the heat further.
• Simmer until the chops are cooked through and the milk has evaporated.
• While the chops are cooking, blend together the yoghurt, flour, chili powder, ginger, garam masala, garlic and a pinch of salt in a mixing bowl.
• Remove the chops from the saucepan and discard the whole spices.
• Add the chops to the spicy yoghurt mixture.
• Heat the oil in a deep round-bottomed frying pan or wok.
• Lower the heat slightly and add the chops.
• Fry until they are golden brown, turning them once or twice as they cook.
• Transfer to a serving dish, and garnish with mint sprigs and lime quarters.