Preparation: 5 min
Marinating/Waiting: 2 h
Cooking: 10 min
Total: 2 h 15 min
4 servings
Recipe Ingredients
1/4 cup (60 mL) olive oil*
2 Tbsp. (30 mL) chopped fresh parsley
1 tsp. (5 mL) ground cumin
2 garlic cloves, chopped
8 fresh lamb chops
Sauce:
1/2 cup (125 mL) firm yogurt
2 Tbsp. (30 mL) honey*
1 garlic clove, chopped
2 Tbsp. (30 mL) chopped fresh chives
1 Tbsp. (15 mL) chopped fresh parsley
1 tsp. (5 mL) ground cumin
Salt and pepper to taste
Preparation
In a bowl, mix oil, parsley, cumin and garlic together. Pour marinade over chops and refrigerate for 2-3 hrs. Turn chops occasionally to coat them thoroughly.
In another bowl, mix sauce ingredients together and set aside.
To pan-fry in a skillet, cook chops 3-4 minutes per side to desired degree of doneness. Serve with sauce.
Barbecue - preheat barbecue at medium high.
For a South Asian Desi Twist:
Add 1 teaspoon garam masala and 1 teaspoon red chilli powder for added spice.
Click HERE for more recipes.
Comments