Are always those few things in life whereby no matter how you try, you can’t seem to work it right? I for one can’t seem to play the piano well even though I’ve took classes for about 8 years from when I was about 6. I don’t seem to have the eye for interior decor and I have never cooked lamb chops without turning them into rubber.
I don’t know why it’ seems so tough to get simple lamb chops done right in my kitchen. Granted, lamb is very pricey here and hence giving me less opportunities to practice. But it can’t be all that hard can it? Maybe the problem stems from the fact that the only kind of lamb chops we can get here are frozen ones. I’ve never seen fresh lamb here before as Malaysia imports lamb from New Zealand. And good beef from Australia. And salmon from Alaska. You get the point.
But despite that, I couldn’t resist buying a pack of frozen lamb chops recently because I was craving for lamb. It’s been a loooong, loooong time. So we had some. Although the chops for this recipe wasn’t meltingly tender, it was decent enough to be posted on here. 😀 It was really good as leftovers, sliced over some quinoa and cherry tomatoes on the side.
The best part, though are the ingredients. Look how colourful they are!
To enable the spices to stick, the chops need to be rubbed with a thin layer of olive oil. Notice that piece on the far left? That’s not a chop. Not sure what it was doing in the package. Sigh. Wasted one piece. Oh well, we had 3 good ones to go, though.
Hasselback potatoes, grilled cherry tomatoes and boiled brocolli on the side. Only difference with the taters I have here from the one I made before was that I used new potatoes and made the slits really really thin. It was glorious.
I’m not as afraid of preparing lamb chops anymore. Yes, I get a little jittery still but I think I can wing it.
“Forasmuch as ye know that ye were not redeemed with corruptible things, as silver and gold, from your vain conversation received by tradition from your fathers; But with the precious blood of Christ, as of a Lamb without blemish and without spot” (1 Peter 1:18-19)
Moroccan Lamb Chops
recipe adapted from Rachel Ray
3 Lamb Shoulder Chops
1/2 tbsp Olive Oil
1/2 tbsp ground Cumin
1 tsp ground Turmeric
1/2 tsp Paprika Powder
1/2 tsp Coriander Seeds
1/2 tsp Garlic Powder
1/4 tsp hot Red Pepper Flakes
1 tsp Salt
1 Lemon, wedged (to serve with)
- Heat up your grill pan or barbecue until very hot.
- Meanwhile, mix up all the spices in a bowl.
- Brush the chops with the olive oil.
- Sprinkle spice mix over each chop on both sides, rubbing in.
- Grill chops. Racheal Ray recommends this “Grill chops 7-8 minutes, turning once, for medium-rare, 10-12 minutes for medium to medium-well.” I did mine for about 5 minutes each side as my chops were really thin (about 1.5cm or 1/2 inch thick).
- Plate up and serve with lemon wedges, grilled salad and hasselback taters!