Pakistani Style Grilled Lamb Chops Recipes

Steps:

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

Steps:

• Heat oil in a large skillet over medium heat. Brown lamb chops on all sides, about 5 minutes. Remove and set aside.
• Stir in green cardamom, black cardamom, bay leaves, cinnamon stick, and cumin seeds until fragrant, about 1 minute. Add onions, garlic, and ginger; cook until onion is golden brown, about 10 minutes. Mix in chile powder, turmeric, and salt; stir-fry for 1 minute. Add browned lamb, water, tomatoes, and chile peppers. Simmer over low heat until lamb is tender and all water has evaporated and onions have disintegrated into a thick gravy, about 40 minutes. Serve garnished with cilantro.

Steps:

• Trim any excess fat from lamb shanks and season generously with salt. Mix together the cinnamon, nutmeg, cardamom, rosebuds (if using), black pepper and turmeric. Sprinkle evenly over shanks and rub into meat. Let sit at room temperature at least an hour, or wrap and refrigerate overnight, then bring to room temperature.
• Place a Dutch oven or deep, heavy pot over medium-high heat and add oil to a depth of 1/2 inch. When oil is hot, add 2 lamb shanks and fry until nicely browned on all sides, about 5 minutes. Remove and set aside, then brown the 2 remaining shanks.
• Meanwhile, put saffron in a small bowl with lime juice, 2 teaspoons rosewater and 1/2 cup warm water. Let steep for 10 minutes. Heat oven to 350 degrees.
• Carefully remove all but 2 tablespoons oil from Dutch oven. Add chopped onion and cook over medium heat until softened and lightly colored, 8 to 10 minutes. Season onion with salt, then add lime zest, orange zest, thyme sprigs and bay leaves. Stir in saffron mixture. Lay in the lamb shanks and add the broth. Bring to a boil, then turn off heat and cover pot.
• Transfer pot to oven and bake for about 1 1/2 hours, covered, until meat is tender when probed and beginning to fall from the bone. Remove lamb shanks to a deep serving dish and keep warm. Strain braising juices through a fine-mesh sieve into a bowl, pressing with a wooden spoon to obtain all the liquid (discard thyme, bay leaves and onions). Skim fat, then taste and add salt if necessary. Add 1 more teaspoon rosewater, if desired. Reheat strained juices and pour over lamb shanks. Combine parsley, mint and reserved orange zest and sprinkle over top.
• Use a large spoon to break the tender shank meat into large chunks. Serve in low, wide soup plates, giving each portion a spoonful of the juices. Accompany with steamed Basmati rice, lavash flatbread or a loaf of crusty French bread.

Steps:

• Combine the ginger, garlic, lemon juice, salt, cayenne, black pepper, and garam masala in a shallow dish large enough to hold the chops. Mix well. Rub this marinade on both sides of the chops, cover, and refrigerate 4-24 hours.
• Just before eating, preheat the broiler and set a rack 4-5 inches from the source of heat.
• Put the chops, with any marinade that clings to them easily, in a baking tray, brush both sides with oil, and place under broiler. Broil 3-4 minutes on each side or until browned. If the chops are an inch thick they will still be pink inside, the way I like them. If you want them more done, put them in a 350°F oven for 5-10 minutes, depending on the thickness of the chops and the doneness desired.