How To make Grilled Chili Rubbed Lamb Chops
*For the lamb* 3 tablespoons medium-hot pure chili powder
1 tablespoon ground cumin
2 teaspoons dried thyme
crumbled
2 teaspoons sugar
1 1/2 teaspoons salt
3/4 teaspoon ground allspice
1 teaspoon freshly ground black pepper
16 rib lamb chops :
each about 1 1/2
inches thick 2 cups hot pepper jelly
*For the hot pepper jelly* 1 pound red bell peppers
1/2 pound green bell peppers
6 1/2 cups sugar
1 1/2 cups cider vinegar
2 teaspoons dried hot red pepper flakes
9 ounces liquid pectin
For the lamb: In a small bowl, stir together the chili powder, cumin, thyme, sugar, salt, allspice, and 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.
For the pepper jelly: Cut the bell peppers into 1-inch pieces and in a food processor chop them very fine. Transfer the chopped peppers to a deep kettle, add the sugar, vinegar, and red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222F on a candy thermometer). Transfer the jelly to sterilized Mason-type jars (see sterilizing instructions on the pectin package), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Makes about 7 cups.
Notes: This recipe is not very spicy hot at all. We use it on regular toast for breakfast as well with for the grilled lamb chops. If you want it spicy, I would recommend doubling the amount of red pepper flakes. It also makes a huge batch--could easily be halved.
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SPICY MEAT RUB
Sage -- 1 TBSP
Cumin -- 1 TBSP
Salt -- 1 TBSP
Pepper -- 1 TBSP
Chili Powder -- 1 TBSP
Bakers Sugar -- 1-TBSP
Granulated Onion -- 1 TBSP
Granulated Garlic -- 1 TBSP
Cayenne Pepper (Ground Red Pepper) -- 1 tsp
Mix together and taste. If you desire more heat add 1 tsp at a time of Cayenne Pepper
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Spices for Lamb Chops : Diverse Dishes
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I'm obsessed with these spicy grilled lamb cutlets - Marion's Kitchen
These spicy grilled lamb cutlets will have you grilling all year round! Hunan-style marinade and a chilli sprinkle make this grilled lamb recipe a keeper!
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Lamb Chops, Marinades & Rubs
HOW TO MAKE JUICY LAMB CHOPS | LAMB CHOPS MARINADE INDIAN STYLE | LAMB CHOPS ON THE GRILL
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Ingredients for Grilled Lamb Chops:
Lamb Loin Chops (Organic grass-fed) - 4-5
Indian Style Marinade:
- Curd/Yogurt- 4 tbsp to make it Tender and Juicy
- Oil (mustard) - 1 tbsp
- Garam Masala powder- 1 tbsp
- Turmeric powder- 1 tbsp
- Red Chili powder- 1 tbsp
- Ginger Garlic paste - 4 tbsp
- Salt - to taste
- Finely Chopped Mint - 1/2 cup
- Finely Chopped Coriander - 1/2 cup
Garnish:
- Red onions - thinly sliced
- Cilantro - chopped
- Ginger - thin long slices
- Lemon to squeeze
Preparation:
Lamb Chops - Wash and dry the chops. Trim excess fat from the chops. However, do leave a layer that will melt during grilling and impart flavor in addition to making it juicy. Do use organic grass-fed meat for best taste.
Marinade - Crush ginger and garlic to a coarse paste. Mix red chili powder with oil and make chili oil. Mix that with the ginger garlic paste, yogurt, garam masala, turmeric powder, and salt. Add mint and coriander and mix them well so that it becomes a paste. Make sure you don't use too much yogurt so the marinade is not watery.
Rub the marinade on the lamb chops. Rub to coat both sides of the lamb chops. This will make sure that the lamb picks the mint and spicy taste. You can marinate it for 2-4 hours but do it overnight for the best results. Overnight marination will allow the yogurt and spices to penetrate and make it tender and juicy
Cooking:
- Pre-heat the grill
- Brush the grill with cooking oil
- Once hot, place the marinated mint lamb chops one beside the other. Keep on high for around 3-5 mins to develop grill marks.
- Turn them on the other side & continue the same on the other side.
- Keep basting it with the leftover marinade and oil
- Lower heat to medium & turn the lamb chops again to cook for another 4-5 mins on each side.
Once cooked plate them and liberally sprinkle the garnish on top. Serve them with Coriander Chutney. Let them rest to ensure the juice doesn't run out.
Enjoy and do comment if you make it at home!
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