If you live in KC,then you will have a fascination with all things Barbecue. Its the same with us. we just look for an excuse to either fill our plates with some good local barbecue, or better still, grill it ourselves. Summer is almost here and that means its time to crank up the grill. We have had a few not so cold weekends so far in KC, and did I mention we have already managed to go ahead with two full on Barbecue Sessions at the local park. Yes, you're right,this winter has been pretty long for us.
The Man created one of his signature Grilling Specialities on both occasions on Public Demand. The first time we grilled it, this season, it was so good that we didn't even have a picture of the final product. No one could wait for the picture to be taken,before they lapped it all up within the shortest span possible. So when a friend recently asked me from the Smoky Green Picture as to what it was, and if there was a recipe on the blog, I knew it was time to pen it down. So here it goes Payel for you.
Lamb Chops usually need a great marination,as they can have an overbearing aroma at times. The man decided to go the HARYALI route but with a twist. He created the Marinade with a Healthy touch to it. Why you might ask? Well, for one, he likes to switch up classic recipes and secondly he had opted for Triple Cut Lamb Chops. So in order to balance out the extra large helpings of meat, he made the marinade healthier.
Haryali Kebabs generally refer to a marinade made of Cilantro, Mint and Yogurt . Its one of the iconic Kebab recipes of India and can be tried with mostly all kinds of meat. Its most commonly used with Chicken as my friend Garbita had done at a past Barbecue session. Debashish, my husband, added Spinach, yes you heard that right, to the marinade. Mom would be really happy. Not only are we eating our eating, we are adding our Greens to it. And a dash of Lemon Grass. He stuck to the green theme of HARYALI KEBABS and added two different green elements. The Spinach added more body to the marinade and the Lemon grass was a great compliment to the Mint and Cilantro. the yogurt works a great meat tenderizer. If you're dealing with lamb and you want to marinate it for at least 24 hours. When the meat hits the grill, and if its not tenderized through out with the marinade properly, then the exterior can get charred while the interior can remain raw.
So go ahead and give these HARYALI LAMB CHOPS a try. If you don't want to grill them, then you can bake them ib your oven at 350F till they are cooked through.
HARYALI LAMB CHOPS:
Ingredients:
Spinach : 1 lb
Lamb Chops: 2 lbs
Yogurt: 1/2 cup
Mint Leaves: A small Bunch
Cilantro: Two large bunches
Lemon Grass Paste: 2 oz
Salt: To taste
Procedure:
Make a paste of the items except the lamb in a blender.
Trim off excess fat from the chops.
Marinate the Lamb Chops for at least 24 hours.
Grill them till they are cooked through.
Bon Appetit !!!
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