1 BABY LAMB CHOPS
Restaurant: 21 Spices
Baby lamb chops, cleaned and cut into individual bones. Marinate in refrigerator for 3 hours or overnight in the following:
2 teaspoons Dijon mustard ¼ big bunch cilantro 2 teaspoons chopped ginger & garlic paste 2 lemons, juiced 5 tablespoons chopped mint 1 teaspoon garam masala Salt and pepper 3 teaspoons vegetable oil
Spray the grill and make sure it’s 350 degrees F. Take chops out of marinade. Grill to required or preferred temperature. Serve with mint chutney (recipe below).
If using sauté pan, use vegetable oil and make sure pan is hot (not smoking enough to sizzle) and sear both sides nice and brown. Finish in 300-degree oven for 10 minutes.
¼ pound fresh mint 1 small jar sweet mango chutney
Mix in food processor until smooth. Add optional spicy cayenne. Serve cold.