Spicy Lamb Chops With Tomato Cucumber Raita Recipes

Steps:

• Strip leaves from stems of rosemary and thyme, then chop coarsely. Smash garlic cloves, then chop coarsely. Pulse herbs, garlic and 1/2 teaspoon oil in a food processor until smooth. Place lamb in a 13" x 9" glass baking dish; rub with garlic mixture; cover; refrigerate 1 hour. Remove from fridge and let sit at room temperature 30 minutes before grilling. Cook couscous as directed on package; transfer to a bowl. Toss with 2 teaspoon oil, cherry tomatoes and basil. Season with salt and pepper; set aside. Make raita: Heat oven to 375°F. Toss tomato slices with remaining 2 tablespoons oil and spread on a baking sheet; roast until tomatoes brown in spots, about 30 minutes. Grind cumin seeds to a fine powder in a coffee grinder or spice mill. Puree roasted tomato in a blender with cumin, yogurt, cucumber and sugar until smooth. Stir in mint. Season with salt and pepper. Transfer to bowl and refrigerate until ready to eat. Heat grill to medium-high heat (about 375°F). Grill lamb, about 2 minutes per side for medium. Remove from grill and let rest 10 minutes; cut into 1-inch-thick slices. Divide couscous and lamb among 4 plates. Serve with 1 tablespoon raita per plate.

Steps:

• place all ingredients, except lamb chops in sauce pan. boil 10 minutes.
• place lamb chops in deep glass dish and pour sauce over them. marinate 1 hour.
• preheat barbecue at med-high.
• oil grill and add lamb chops. cover and cook 6 to 7 minutes on each side. after meat is seared, season well and baste with marinade durning cooking.

Steps:

• Peel cucumber and cut lengthways in half. Slice each half finely.
• Heat a small pan over a low heat and toast cumin seeds until they darken a little and smell fragrant. Allow them to cool, then crush with a rolling pin or pestle and mortar.
• Beat the yoghurt until smooth, then stir in the cumin and salt.
• Add the cucumber to the yoghurt, then transfer to a serving dish and garnish with cucumber slices and paprika.

Steps:

• Combine cucumber, spring onion, garlic, ginger, mint, lemon juice and yoghurt in a bowl.
• Season with salt and pepper to taste.
• Cover and refrigerate for 30 minutes to allow flavours to blend.
• Sprinkle over cumin seeds just before serving and serve chilled.

Steps:

• Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl.
• Sprinkle cumin over the top.
• Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.

Steps:

• Place the cucumber into a sieve and sprinkle with salt and mix well, allow it to set over a sink or other place to drain for half an hour or so.
• Pat the cucumbers dry with paper toweling.
• Mix the yogurt in a bowl with enough salt to taste and add cucumber, green onions, and the chopped chilies and mix well.
• Top with a few thin slices of cucumber and sprinkle with chopped cilantro and serve.
• If not serving immediately, refrigerate until needed.

Steps:

• Toast the cumin seeds in a dry frying pan. Grind to a powder using a pestle and mortar. Tip the yogurt into a bowl with the tomato, cucumber and coriander. Season with pepper and gently mix.

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
• FOOTNOTES:.
• To make your own Greek yogurt, place 2 1/2 cups of plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!

Steps:

• Combine yogurt, cucumber, tomato, mint, mayonnaise, lime juice, 1/2 tsp salt and minced garlic in a medium bowl.
• Cover and refrigerate for at least 30 minutes.
• Combine curry powder, sugar, cumin, 1 tsp salt, cayenne pepper, and nutmeg in a small bowl.
• Generously press the spice rub over both sides of the lamb chops.
• Grill, or pan grill chops over medium-hot heat for 2-3 minutes per side for medium rare.
• Serve with the cucumber-tomato raita.