RSWLiving - - Cheers - 4270 Tami­ami Trail E., Naples; 239-919-8830; 21spices­din­ing.com

Restau­rant: 21 Spices

Serves 6

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.

Mint Chut­ney

¼ pound fresh mint 1 small jar sweet mango chut­ney

Mix in food pro­ces­sor un­til smooth. Add op­tional spicy cayenne. Serve cold.

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