Spiced Grilled Lamp Chops with Cilantro – Coconut Relish India
Ingredients: serve 4
2 garlic cloves, minced
2 jalapeño chilles, seeded and roughly chopped
¼ cup unsweetened shredded coconut
1 cup cilantro leaves
4 teaspoons lime juice
1 teaspoons sugar salt and pepper
1 – 2 tablespoons water
2 tablespoons garam masala
½ teaspoon cayenne pepper
4 shoulder lamb chops, ¾ to 1 inch thick
- Mashed garlic, chiles jalpeño, coconut, coriander, lemon juice, sugar, ¾ teaspoon salt and 1 tablespoon water in a food processor until it forms a thick paste. Add a tablespoon of extra water if thick paste.
- Combine garam masala, cayenne, salt and ½ teaspoon pepper ½ teaspoon in a small bowl. Pat lamb dry with paper towels and rub with spice mixture chops.
- Chops grilled over high heat until well browned and cooked to desired doneness, 2 to 4 minutes per side. Serve with cilantro - coconut delight.