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Wednesday, November 25, 2009

Lamb Chops with a Spicy Rub (Indian)

This is the third year we are buying a whole lamb. The lamb we buy is kind of green as it’s raised non-commercially in a small bull farm and my friend Debra brings it for us when she goes visit her mom in South Dakota.

My sister Nancy sent me this recipe after she went to an Indian cooking class. The preparation is very simple and the spice combination is perfect. We love this dish. Today I am serving it with Portuguese Style Broccoli Rice and mini-shiitakes from Hazel Dell farms. Yum.

Lamb Chops with a Spicy Rub (Indian)
4 servings

1 teaspoon finely grated fresh ginger (about 2-inch
1 teaspoon finely grated garlic (about 2 large cloves)
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin seeds, finely ground (or use ground cumin)
1/2 teaspoon coriander seeds, finely ground (or use ground coriander)
1/4 teaspoon ground turmeric
8 lamb rib chops (about 1 pound 4 ounces)
3 tablespoons canola oil

In a bowl, mix together the ginger, garlic, salt, cayenne, cumin, coriander, and turmeric to form a thick, slightly dry paste. Rub the chops well with this mixture and put in a big zippy to marinate for at least 4 hours and up to 12 hours in the refrigerator.

Heat the broiler or grill. Sear the lamb chops 4 to 5 minutes each side for rare. Let rest 10 minutes before serving.

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