I’m heading into my Mediterranean influenced flavor week 😀
●1/2 tsp ground coriander
●1/2 tsp ground cumin
●1/2 tsp ground ginger
●1/8 tsp ground cloves
●1/4 tsp cayenne pepper
●1/4 tsp ground cinnamon
●1 tsp sea salt flakes
●4 larger lamb chops
●2 x 15 ml of garlic oil
● fresh lime or lemon for finishing & garnish
Or…if in a hurry, store-bought garam masala blend, perhaps softened with some “sweet” curry powder (maybe a touch of warm cinnamon, ginger…taste, taste, taste) 😀
Measure the spices all onto a flat dish and mix.
Warm oil in a pan (1 tbsp), dust the spices across both sides of each lamb chop. Fry the chops for 2-3 minutes each side.
Brush the chops with pan drippings or deglaze the pan with some stock to make a sauce.
Serve with Mango Chutney.
I made saffron rice to go with chops.
I try to come up with the flavors from my favorite food truck!
The Twisted Tandoor!
They’re so good!!!
→ masala corn on the cob
All around that area ♡
Influences … and sharing ♥
Hungry for a lamb chop that wasn’t grilled, Chef Peter Salaya devised this recipe for Niman Ranch lamb:
He coats the chops with an intensely flavored herb-olive paste, then covers them with breadcrumbs. The chops are pan-seared to crisp the crust, then oven-roasted until done. |from: The Niman Ranch Cookbook
1 tablespoon fresh flat-leaf parsley leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh oregano leaves
6 large fresh sage leaves
2 cups crust-free French bread cubes (1-inch cubes)
1/2 cup pimiento-stuffed Spanish green olives
2 scallions, green parts only, coarsely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon freshly ground black pepper
8 (1-inch thick) lamb chops,
1’Preheat the oven to 450°F and arrange rack in the middle.
2-Put herbs in a food processor and add the bread cubes. Process until the mixture has the texture of fine crumbs. Transfer to a shallow bowl and wipe out the food processor.
3-Combine olives, scallions, 1 tablespoon of the olive oil, vinegar, and pepper in the food processor. Pulse until a coarse mixture forms.
4-Cover each lamb chop on both sides with about 1 tablespoon of the olive paste. One at a time, press the coated chops into the breadcrumbs, covering both sides with a firm, even coating.
5-Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium-high heat. Add the chops, in batches or using two pans if necessary, and cook until they begin to turn color, about 2 minutes. Turn and cook for 1 more minute. Transfer to the oven and roast, turning once, for 8 to 9 minutes’ total cooking time for medium rare.
6-Remove from the oven and let rest for 5 minutes.