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Grilled Lamb Rib Chops

16 lamb rib chops - (to 20)
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground star anise
1 teaspoon ground black peppercorns
1 teaspoon ground fennel seeds
3 tablespoons minced garlic
1/3 cup olive oil -- plus
1 tablespoon olive oil
3 tablespoons soy sauce
1 tablespoon honey
1 habenero -- cut in 4 pieces
Salt -- to taste
Freshly-ground black pepper -- to taste

Sweet and Sour Onion Compote:
4 cups thinly-sliced red onions
1/2 cup granulated sugar
2 tablespoons tamarind paste
1 cup rice wine vinegar
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper

Prepare lamb chops by removing excess fat from rib bone.

Prepare glaze by mixing allspice, cinnamon, star anise, black peppercorns, fennel seeds, minced garlic, olive oil, soy sauce, honey, and the habenero in a bowl. Reserve 1/4 of this mixture for finishing glaze on cooked meat. Marinate chops overnight, refrigerated.

Season marinated chops with salt and pepper and cook on hot grill about 3 minutes on each side or until medium-rare. Brush with reserved glaze. Serve with Sweet and Sour Onion Compote.

Sweet and Sour Onion Compote: Place ingredients in saucepan and bring to a boil, reduce heat to low and allow to cook for about 1 hour or until liquid evaporates.

This recipe yields 8 to 10 servings.

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