METRO PLUS

A fruity chop

FOR A BARBEQUE NIGHT Lamb chops

FOR A BARBEQUE NIGHT Lamb chops   | Photo Credit: PHOTO: SHANKER CHAKRAVARTY



This simple recipe retains the genuine flavour of lamb chops but with a difference

Rosemary marinated lambchops are an excellentdish for an outdoor grill.The marinade is simple,consisting of basics such asolive oil, rosemary, tomato,salt and pepper. The secrettwist is the pineapple juice.It adds a light citrus sweetnessto it.

Depending on personalpreferences, it can be doneas medium-rare or welldone.The pomegranate salsahas a light and sour freshnessto it. The corianderand pomegranate combinewell.

Rosemary marinated lamb chops

Ingredients

Lamb chops: 8 pieces

Pineapple juice: 1/3 cup

Chopped tomato: 1/3 cup

Olive oil: 1/2 cup

Fresh rosemary: 1 tsp

Finely chopped garlic: 1 tsp

Salt and ground pepper: to taste

Method

In a large bowl,combine pineapple juice,olive oil, rosemary,tomato, salt, and pepper.Mix well.

Place the lamb chops inthe bowl, turn over to coatboth sides with marinade;cover and refrigerate for 30 minutes.

Pre-heat an outdoorgrill for medium-high heat.

Remove lamb chopsfrom the marinade and shake off excess.

Place the lamb chopsonto the pre-heated grilland cook till done, aboutthree to four minutes perinch for medium-rare.

Serve with grilledvegetables andpomegranate and coriander salsa.

Pomegranate salsa

Pomegranate: one

Lemon juice: 1/3 cup

Pomegranate juice: 1/3 cup

Olive oil: 1/3 cup

Chopped coriander: 1/2 tsp

Chopped fresh mint: 1/3 tsp

Combine all ingredients in a bowl and season with black pepper.

CHEF MARINA AKMATOVA

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