LAMB CHOPS ARE SO EASY TO MAKE. ALL YOU HAVE TO DO IS MARINADE AND COOK. SO HERE ARE TWO MARINADE OPTIONS FOR YOU.
In one corner is the red sauce. In the other, is the green. Which do you prefer. If you can’t decide, why not make two batches in one go.
HERE’S MY TAKE:
INGREDIENTS:
RED MARINADE:
- 1 small rack of lamb, with each lamb chop sliced evenly (you can ask the butcher do this for you)
- 1 sprig rosemary
- 1⁄4 cup pomegranate molasses (or pomegranate juice but adjust the marinade to taste)
- 5 garlic cloves, crushed
- 1⁄2 roughly chopped red onion
- 2 tbsp red wine vinegar
- 1⁄3 cup virgin olive oil
- salt & ground black pepper to taste
GREEN MARINADE:
- 1 small rack of lamb, with each lamb chop sliced evenly (you can ask the butcher do this for you)
- 20g mint, leaves and stalks (about a small bunch)
- 30g coriander/cilantro, leaves and stalks (about a big handful)
- 4 garlic cloves, crushed
- ½ tsp ginger paste (be careful not to overdo the ginger; it can be overpowering)
- 2 chillies, seeded (I keep the seeds in for extra spice)
- ½ tsp salt
- juice of 1 lemon
- 3 tbsp soy sauce
- 1⁄3 cup sunflower oil
- 2 tbsp honey
- 2 tbsp red wine vinegar
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
METHOD:
- For the Red Marinade, mix all the ingredients together in a bowl. For the Green Marinade, blitz all the ingredients together in a food processor or blender.
- Pour the marinade into a big re-sealable bag. Add the lamb chops, and seal the bag. Mix the chops around in the bag to make sure they’re all well-coated.
- Let the lamb chops marinade for at least 2-3 hours, or overnight in the fridge if you have the time.
- When you’re ready to cook, set the oven to the grill/broil option.
- Pour the marinade and lamb chops into a shallow roast dish. Place the roasting dish on the top shelf in the oven.
- Cook for 3-4 minutes. Take the dish out, flip the chops over and back in the over for 3-4 minutes. This should give you medium-rare lamb chops.
- Take out of the oven and serve the lamb chops with come of the sauce spooned over!
SAVORY SOUNDS
LATELY, THERE’S NOT MUCH MUSIC THAT’S INSPIRED ME. SO I’VE BEEN RECYCLING LATELY. HERE ARE SOME OLDIES BUT GREATIES!
First my love for the Red Hot Chili Peppers, remixed by Peter Gelderblom:
Then there’s this remix of a David Bowie classic:
And finally one of my fave Ministry of Sound anthems, a remix of a Pink Floyd classic:
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