Tag: lamb
Brazilian Style Lamb Chops
Brazilian Style Grilled Lamb Chops
This happens to be the recipe for the lamb chops at one of my favorite restaurants, Fogo de Chao. This and their leg of lamb are in my opinion, is some of the best lamb I’ve ever eaten. The lamb chops that I’m preparing are loin chops. At Fogo, they grill double bone rib chops off the rack of lamb. For 2” thick chops, grill for 5 minutes a side for medium rare.
Equipment
- Blender or food processor
- chimney starter
- charcoal
- charcoal grill
Ingredients
- 8 lamb loin chops 2” thick; or 8 double bone rib chops
- 1 cup white wine Chardonnay
- 1 tbsp lemon pepper
- 1/2 lemon juiced
- 1/4 cup olive oil
- 1/2 cup mint leaves
- 1/2 tbsp salt
Instructions
- In a blender or food processor, blend the wine, olive oil, lemon pepper, lemon juice, mint leaves, and salt. Save a 1/2 cup of the marinade for basting.
- Marinate the lamb chops for 20 minutes.
- Start your charcoal in a chimney starter until the are gray. Pour in the grill and place on the grate. Place the lamb chops directly over the charcoal
- Grill for 5 minutes on the first side. Brush with the marinade and flip to the other side. Grill for another 5 minutes. Let rest for 5-10 minutes before serving.
Parsi Dahi Nu Gosht (Lamb Curry with Cilantro, Green Chilies, and Yogurt)
Parsi Dahi Nu Gosht
Parsi Dahi Nu Gosht is a lamb curry with green chilies, cilantro, and yogurt. The marinated lamb is seared with onions and whole spices, then braised for an hour. Once it’s finished cooking, it is left to rest for a couple of minutes. A yogurt/cilantro based spice paste is mix in. Adding the paste in the end keeps the yogurt from splitting. This is really one of the more simple lamb curries to make. Serve with steamed rice and paratha.
Equipment
- Food processor or immersion blender
Ingredients
Lamb Marinade
- 2 lbs bone in lamb shoulder cubed
- 2 tbsp ginger garlic paste
Spice Paste
- 1/3 cup cilantro
- 1 green bird’s eye chili
- 1/2 tsp cumin seeds
- 2 tbsp Greek yogurt
Curry
- 3 tbsp vegetable oil
- 1 cinnamon stick
- 4 whole cloves
- 3 dried Kashmiri chilies
- 1 large onion finely chopped
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1 cup water
- salt to taste
Garnish
- cilantro chopped
- lemon wedges
Instructions
- Marinate the lamb shoulder in ginger garlic paste for at least 4 hours, preferably overnight.
- Purée in a blender or food processor the spice paste ingredients. Set aside.
- Heat up cooking oil in a large sauté pan over medium heat. Sauté the dried chilies, cinnamon stick, and whole cloves for 30 seconds.
- Add in the onions. Cook for 10 minutes until browned.
- Add in the ginger garlic paste. Cook for 1 minute.
- Add in the turmeric and lamb with all of it’s marinade. Sear the lamb on all sides for 10 minutes.
- Pour in the water. Bring to a boil. Cover and simmer for 50 minutes. Tilt the lid open for the last 20 minutes of cooking.
- Turn off the heat. Let sit for 5 minutes. Slowly stir in the spice paste. Garnish with cilantro.
Afghani-Style Marinated Lamb Chops
Afghani-Style Marinated Lamb Chops
I’m a huge fan of lamb. I’m very partial New Zealand and Icelandic lamb as opposed to American lamb. My meat department I used to manage offered New Zealand lamb on the regular, with Icelandic lamb being available in the fall for 1 month to U.S. consumers. Both are slightly smaller than American lamb, but much more tender in my opinion. The NZ lamb was 100% grass fed, while the Icelandic was fed berries along with grass, making it sweeter in flavor. There are 2 options of lamb cuts to use for this recipe. You can use lamb rib chops or lamb loin chops. Rib chops are cut off the rack of lamb. If this was a beef cut, you’d know this as a bone in ribeye. These can be cut single or double bone. Lamb loin chops are the equivalent cut of a porterhouse steak, with one side of the bone the NY strip, the other side the tenderloin. Loin chops are typically cut 1 1/2” – 2” thick.There are a couple of options to cooking the lamb chops. The first option is to bake them at 350 degrees. Loin chops will take about 30 minutes. Double bone rib chops will take 20-25 minutes. Both need to be flipped half way through the cooking time. The other option would be to grill or broil. The lamb chops will take 5-6 minutes a side for medium rare. They turn out great either way you decide to cook them.
Ingredients
- 3 lbs lamb loin chops 1 1/2” – 2” thick
- 3 tbsp olive oil
- 2 tbsp ginger garlic paste
- 2 tbsp white vinegar
- 2 tbsp papaya paste
- 1 tsp salt
- 1 tsp cracked black pepper
- 1/2 tsp cinnamon
Instructions
- Mix together all of the marinade ingredients.
- Add the marinade to the lamb loin chops in a gallon sized ziplock bag. Marinate for at least 4 hours, preferably overnight.
- Preheat the oven to 350 degrees. Place the lamb chops on a rack on a baking sheet lined in foil.
- Bake the lamb chops for 30 minutes, flipping half way through the cooking time. Let rest for 10 minutes before serving.
