Post by marlaoh on Jun 4, 2003 6:39:46 GMT -6
CURRY- AND GINGER-RUBBED GRILLED LAMB SHOULDER CHOPS WITH APRICOT-LIME BARBECUE SAUCE
8 shoulder or arm lamb chops, 8 ounces each
About 1/4 cup olive oil
1/3 cup prepared curry powder
3 tablespoons peeled and minced fresh ginger
Kosher salt and freshly cracked black pepper to taste
For the sauce:
2/3 cup apricot jam or preserves
1/4 cup balsamic vinegar
1/4 cup catsup
1/4 cup Worcestershire sauce
1 tablespoon Tabasco sauce
1/3 cup raisins
2 tablespoons fresh lime juice
1/3 cup roughly chopped fresh mint
1. Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other. When all the coals are ignited and the coals are hot to medium-hot (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 3 seconds), you’re ready to cook.
2. Coat the chops lightly with the olive oil, then rub them all over with the curry powder and ginger and sprinkle generously with salt and pepper. Set aside while you make the sauce.
3. In a small saucepan over low heat, combine the jam, vinegar, catsup, Worcestershire sauce, Tabasco sauce, and raisins. Stir until the jam is completely melted and the ingredients are well blended, then remove from the heat, stir in the lime juice and mint, and set aside.
4. Place the chops on the grill over the coals and cook until done to your liking, 4 to 5 minutes per side for medium-rare, brushing with the sauce during the last 30 seconds of cooking on each side. To check for doneness, poke the meat with your finger to check its firmness level (see page 13); if you’re unsure, nick, peek, and cheat: Make a small cut in one of the chops and peek at the center to be sure it is just slightly less done than you like it.
5. Serve the chops hot, passing the remaining sauce on the side.
Cook to Cook: If you buy shoulder chops in the supermarket, they will most likely be blade chops, from the top of the shoulder. If you go to a butcher, ask him for arm chops; they come from the bottom of the shoulder and are a bit less fatty but just as flavorful.
8 shoulder or arm lamb chops, 8 ounces each
About 1/4 cup olive oil
1/3 cup prepared curry powder
3 tablespoons peeled and minced fresh ginger
Kosher salt and freshly cracked black pepper to taste
For the sauce:
2/3 cup apricot jam or preserves
1/4 cup balsamic vinegar
1/4 cup catsup
1/4 cup Worcestershire sauce
1 tablespoon Tabasco sauce
1/3 cup raisins
2 tablespoons fresh lime juice
1/3 cup roughly chopped fresh mint
1. Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other. When all the coals are ignited and the coals are hot to medium-hot (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 3 seconds), you’re ready to cook.
2. Coat the chops lightly with the olive oil, then rub them all over with the curry powder and ginger and sprinkle generously with salt and pepper. Set aside while you make the sauce.
3. In a small saucepan over low heat, combine the jam, vinegar, catsup, Worcestershire sauce, Tabasco sauce, and raisins. Stir until the jam is completely melted and the ingredients are well blended, then remove from the heat, stir in the lime juice and mint, and set aside.
4. Place the chops on the grill over the coals and cook until done to your liking, 4 to 5 minutes per side for medium-rare, brushing with the sauce during the last 30 seconds of cooking on each side. To check for doneness, poke the meat with your finger to check its firmness level (see page 13); if you’re unsure, nick, peek, and cheat: Make a small cut in one of the chops and peek at the center to be sure it is just slightly less done than you like it.
5. Serve the chops hot, passing the remaining sauce on the side.
Cook to Cook: If you buy shoulder chops in the supermarket, they will most likely be blade chops, from the top of the shoulder. If you go to a butcher, ask him for arm chops; they come from the bottom of the shoulder and are a bit less fatty but just as flavorful.