Sunday, May 24, 2015

Barbequed lamb chops

I had pickled garlic and figs at home and so I tried to use them in the marinade for the chops. It not only enhanced the barbecued flavor but also kicked it up a notch and was just so delicious!!

We got so busy enjoying the chops that I forgot to take a few shots for my blog. Here's the recipe:


Lamb chops - 6-8 pcs (1kg)

Marinade 1
Pickled garlic - 6 small size
Pickled red chillies - 4
Cumin seeds - 1/2 tsp
Pepper - 1 tsp
Salt - 1/2 tspa
Vegetable oil - 2 tbs

Marinade 2
Pickled figs 
Italian parsley
Garlic and red chillies pickled in vinegar

1. Clean, wash and dry the lamb chops with paper towels.
2. Grind together all the ingredients of marinade1 to a fine paste.
3. Rub the chops with salt. Then rub them well with the ground paste mixed with vegetable oil and leave to marinate for 3 - 4 hours. 
4. Barbecue the marinated chops on a medium hot grill for a few mins on both the sides till they are golden brown.
5. Grind together all the ingredients of marinade 2 to a fine paste and brush this rub at the final stage of barbecuing the chops. Keep basting with oil from time to time. 
6. Remove the chops quickly from the grill while they are still moist with the marinade. 
7. Brush more if there's any leftover marinade while they are still hot.
8. Sprinkle some chopped cilantro and serve them hot. Enjoy the delicious lamb chops.


To pickle garlic, red chillies, figs etc just put them in a clean bottle and add salt, chilly powder (optional)  and vinegar, then cover the mouth of the bottle with cling wrap and leave it in the sun for a few days till they are soft, juicy and tender.