erve at room temperature.
Lamb chops:.
Combine olive oil
Place lamb in a bowl, coat with
Place the diced lamb in a bowl; add all
In a blender, combine chopped onions, cumin, ginger, garlic, chili, timur, turmeric, molasses, honey, oil, salt and pepper into a smooth paste.
In a large bowl, combine lamb pieces with the spice mixture; mix well, cover and let marinate for at least two hours.
Fire up a charcoal grill and place the marinated lamb slices on the grill, further away from direct fire.
Allow smoking for about an hour, or until the slices are cooked and slightly crisp.
Serve with rice pilaf and stir-fried vegetables, accompanied with mango chutney.
Cut the racks of lamb into the'popsicles' by slicing
Wash and season lamb with salt and pepper, combine
eramic dish. Season both sides lamb with salt and pepper. Score
asserole dish along with the lamb ensuring the marinade coats the
he marinating paste over the lamb chops in a large bowl
esealable plastic bag. Add the lamb cubes, coat with the marinade
5mm cubes.
Peel and chop the garlic finely, then put
oss gently to coat the lamb chops evenly. Place in the
Place lamb chops in a shallow dish.
combine all ingredients except lamb chops in a large shallow
Place lamb in a shallow dish. Combine
oil and oregano with the lamb in a large bowl. Cover
he spice mixture over the lamb pieces.
Add onion and
ealable plastic bag.
Add lamb, then seal bag, pressing out
Brown each lamb chop on both sides. Remove from
ampened kitchen string, tie each lamb chop to hold tail in place