Figs & Lemon

My Culinary Adventures

Lemon & Garlic Lamb Chops

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So the Festive Season has come and gone marking the end of 2013 and the beginning of a wonderfully cold 2014 here in Abu Dhabi. One of my resolutions for the new year, very different from the usual resolutions that people have :P , is to have a healthier lifestyle. And no, that doesn’t necessarily mean that I want to lose weight (you see how my resolution has come with an exit strategy ;) ). I just want to have a close watch over the foods that go into my mouth and end up in my body. I can proudly say that so far I have adopted (and maintained) three healthy lifestyle choices;

  1. Drinking a glassful of cinnamon + honey+ lemon water first thing in the morning (Dunno what it does but I hear it’s good)
  2. Chugging a glass of green smoothie for breakfast
  3. Aim to drink at least 2 litres of water a day, which, for someone who used to have between 2-3 glasses of water a day, is pretty impressive!

Anyway, where was I? Festive season! Yes!  Ok but I feel like I’ve rambled enough for one post now so the thick and thin of it is that the Festive season + Cold weather = Meat cravings (for me atleast, or was it the fact that I had turned into a grass & greens eating pansy who needed to feel slightly more carnivorous? I don’t know)

“So before ado is in any way furthered…” (a quote I stole from Richard Ayoade, gotta love him!) I present to you Grilled Lamb Chops marinated in garlic, lemon, some yogurt and thyme and then grilled to perfection. As you can already tell from the picture I didn’t bother frenching these bad boys so if you’re thinking of going all classy on them with a fork and a knife…just don’t.

 

Grilled lamb chops

 

 

Here’s what you need:

  • Australian Lamb Shoulder Chops                 1 kg
  • Yoghurt                                                               4 tbsp
  • Red chili powder (optional)                           1tsp
  • Minced Garlic                                                   1 tbsp
  • Lemon Juice                                                    1 tbsp
  • Olive oil                                                           2 tbsp
  • Water                                                             1/4 cup
  • Thyme                                                             6-7 sprigs
  • Salt
  • Freshly crushed Black Pepper

 

I started off by lightly pounding the fleshy bit of the chops with a meat mallet. Then you wanna sprinkle some salt on them and let it just sit and sweat for a about 10 minutes or so. After about ten minutes, grab your pepper mill and put those arm muscles to work. Once your arm starts hurting, that’s when you’ve got the right amount of black pepper on. Lol no I’m kidding, use salt and pepper according to your pansy taste. Then you wanna grab a glass bowl, plop some yogurt into it, add some red chili powder (optional if you think the black pepper makes it spicy enough), add some minced garlic and lemon juice and whisk it together so that all the ingredients are nicely combined together. Now very lovingly pick up your chops, drench each side in the yogurt marinade and set aside in a separate bowl (or in the same one if you can figure out the logistics of it). The reason behind using yogurt was not to give the meat a particularly yogurty taste, but to just make the meat slightly more tender than what it would have been sans the dairy element. Let the chops marinate for a couple of hours although overnight is best. Once marinated, get a grill pan sizzling hot and greased with some olive oil. Very carefully place the chops onto the hot pan and let it colour nicely on both sides with the flame/heat on high, I’d say 2-3 minutes on each side. Once both sides have a nice brown colour you can go ahead and turn down the heat. Drizzle some water around the edges just so the chops don’t stick to the base, throw in some garlic cloves, a couple of slices of lemon and a couple of sprigs of Thyme before covering your grill pan with foil (use oven mitts) or a lid if your grill pan magically came with one. Or if you’re using an actual grill rather than a grill pan like me then…Kudos to you my friend! Right…so…grill times! I used a guide online, you can use a meat thermometer if you like. I grilled my chops for 10 minutes on each side to get them medium well (yes my family likes their meat medium well…sue me!) Here’s a useful link for grill times:

http://www.rd.com/food/recipes-cooking/foolproof-guide-to-grilling-times/

Once the chops are grilled according to your preference, let them rest for a bit before serving. Serve with some good ol’ taters and a salad to help digest all that meaty goodness!

 

Enjoy xx

Oh and Yay for first post of the year! Happy 2014 everyone!

 

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