Serves 4
Grilled Lamb Chops With Indian Spices
- Prep Time 20 Minutes
- Cooking Time 35 Min Excluding Marinating Time
- Method Direct Heat
Ingredients
- 8 Lamb Loin Chops
- Marinade
- 1/4 Cup Extra Virgin Olive Oil
- 2 Tablespoons Fresh Lime Juice
- 1 Tablespoon Finely Chopped Garlic
- 1-1/2 Teaspoons Coarse Sea Salt
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Ginger
- 1/2 Teaspoon Freshly Ground Black Pepper
Instructions
- In The Kitchen
- In A Small Bowl Whisk The Marinade Ingredients.
- Arrange The Chops On A Large, Rimmed Plate. Spoon Or Brush The Marinade Over The Lamb Chops, Turning Them To Coat Them Evenly. Cover With Plastic Wrap. Refrigerate For 1 To 2 Hours.
- Remove The Chops From The Refrigerator And Let Stand At Room Temperature For 20 To 30 Minutes Before Grilling.
- At The Braai
- Grill The Chops Over Direct High Heat Until Nicely Marked On Both Sides And Grilled To Your Desired Doneness, 4 To 6 Minutes For Medium Rare, Turning Once Or Twice. Keep The Lid Closed As Often As Possible During Grilling. Serve Warm.
- Marinating Time: 1-2 Hours
- Preparation Time: 20 Minutes
- Braai Time: 8-12 Minutes
- Total Time: 35 Min Excluding Marinating Time
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 200°C–260°C
- Core Temperature: 60°C
- Level of Spiciness: Mild
- Equipment: Chimney Starter, Precision Grill Tongs
What Do You Need? Recommened Tools
Chimney Starter
R599.00
Precision Grill Tongs
R549.00
