4 tbsp (½ stick) unsalted butter, cut
into pieces
½ tsp ground coriander
½ tsp ground nutmeg
1 tsp ground ginger
½ tsp ground cardamom
large pinch of ground cloves
½ tsp ground Lebanese spice
mix (see p218)
2 garlic cloves, crushed
30 cilantro leaves, chopped
30 mint leaves, chopped
juice of 1 lemon
12 lamb loin chops, trimmed of excess fat
salt and freshly ground black pepper
1Gently melt the butter in a small saucepan over medium heat. Add the spices
and cook for 2–3 minutes until fragrant. Add the garlic, cilantro, and mint.
Mix well, then season with salt and pepper. Add the lemon juice and remove from
the heat. Let sit in a warm place for at least 1 hour to blend flavors.
2Heat an outdoor grill, grill pan, or broiler until very hot. Season the lamb with
salt and pepper, then brush with the spicy butter. When the grill has reached
a high heat, cook the lamb for 4–5 minutes on each side, continuing to baste
frequently with the butter to keep the meat moist and impart flavor. (Infusing the
spices in a warm place so that all the flavors blend and then basting frequently
are the keys to making this dish a rousing success.) Grill until the meat is brown
and crispy on the outside, but still pink and juicy on the inside. Let the chops
rest 3–5 minutes before serving at once.
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