Grilled Lamb Chops with Rose­mary Garlic Pesto

Malaysia Tatler Homes - - SPACES - by Christina Aroki­asamy

I am crazy about lamb loin chops with just the right amount of fat on the bones, and when paired with fresh herbs, it’s ex­traor­di­nar­ily de­li­cious. Since I am blessed with plenty of fra­grant rose­mary and for­est green bay bushes in my back­yard gar­den, I am al­ways nd­ing ways to ei­ther down­size them be­fore they take over the gar­den or make tasty meals out of them. Sup­port­ing re­search has shown that rose­mary con­tains anti-inam­ma­tory com­pounds and is of­ten used in aro­mather­apy to in­crease con­cen­tra­tion and mem­ory, as well as re­lieves stress.

For culi­nary use, when you blend rose­mary, garlic and bay leaves with olive oil, the gor­geous green pesto paste en­ables the herbs to stick to the meat and pen­e­trate it, thus giv­ing more avour. Plus, the rose­mary will not burn as it is blended into the paste. And, since the chops have al­ready been mar­i­nat­ing in pesto oil, you need not add more oil when grilling. The end re­sult is a plat­ter of fra­grant, suc­cu­lent chops with bits of del­i­cate fat and avour burst­ing with each bite.

Serves 6 In­gre­di­ents

5 sprigs of fresh rose­mary 4 fresh bay leaves or 6 dried bay leaves 8 garlic cloves 1 tea­spoon of freshly ground black pep­per 1 tea­spoon of salt, or to taste 3 ta­ble­spoons of Worces­ter­shire sauce ½ cup ex­tra vir­gin olive oil 12 (1¼ inch-thick) lamb loin chops 1 lemon, cut into wedges


1. Pre­pare the spice mari­nade by adding rose­mary, bay leaves, garlic, black pep­per, salt, Worces­ter­shire sauce and ex­tra vir­gin olive oil into a food pro­ces­sor and blend un­til you ob­tain a rough mari­nade.

2. Put the lamb chops into a non-metal bowl then pour the mari­nade over the meat and mix well, mak­ing sure the mari­nade cov­ers both meat and bones. Set aside in the re­frig­er­a­tor to mar­i­nate for 3 hours.

3. When ready to cook, heat oil in a cast iron pan or grill over medium high heat, but not smok­ing. Care­fully place the lamb chops into the pan and cook un­til well browned on the bot­tom, about 3 min­utes. Turn the chops and cook un­til brown, an­other 3 to 4 min­utes for medium done­ness. Trans­fer to a cook­ing rack to rest, while you con­tinue to cook the re­main­ing lamb chops. Once the re­main­ing chops are cooked al­low them to rest for 2 min­utes be­fore serv­ing.

4. Ar­range the lamb chops on a serv­ing plat­ter, gar­nish with lemon wedges and serve.

This recipe is one of the 150 that are fea­tured in chef and au­thor Christina Aroki­asamy’s new­est cook­book The Malaysian Kitchen. Be­ing Malaysia’s rst of­fi­cial food am­bas­sador to the United States and for­mer chef of var­i­ous Four Sea­sons re­sorts through­out South­east Asia, Christina is nat­u­rally well versed in myr­iad cuisines that fuse Asian and Euro­pean inuences. In The Malaysian Kitchen, high­lighted dishes bor­row from a va­ri­ety of tra­di­tions, specically Thai­land, In­dia, China, Por­tu­gal, as well as her home­town Malaysia. While modied with her own mod­ern it­er­a­tions, recipes of cur­ries, noo­dle bowls, stir-fries, street foods and more, prom­ise to re­tain the most au­then­tic avours. The ti­tle was also se­lected as Ama­zon’s best cook­book last May.

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