Pakistani-Style Grilled Lamb Chops
When I was in Pakistan last, there was a very successful grill house in Karachi serving a thousand people per night. Bar-B-Q Tonight, as it was called, offered all manner of meats grilled in a style that is a mixture of Afghan and Pakistani culinary traditions. I have adapted one of their goat meat recipes to lamb. You may use the smaller rib chops or the larger, steak-like shoulder chops. They will have bone, of course, so 2 pounds will serve 2–3 people. You can cook these on an outdoor grill instead of broiling. This recipe may also be used for beef steaks. I love this with Tomato Pullao and Pan-Grilled Zucchini. I make the rice first and let it sit wrapped up in a towel while I grill the kebabs and the zucchini.
Recipe information
Yield
serves 2¿3
Ingredients
Preparation
Step 1
Combine the ginger, garlic, lemon juice, salt, cayenne, black pepper, and garam masala in a shallow dish large enough to hold the chops. Mix well. Rub this marinade on both sides of the chops, cover, and refrigerate 4–24 hours.
Step 2
Just before eating, preheat the broiler and set a rack 4–5 inches from the source of heat.
Step 3
Put the chops, with any marinade that clings to them easily, in a baking tray, brush both sides with oil, and place under broiler. Broil 3–4 minutes on each side or until browned. If the chops are an inch thick they will still be pink inside, the way I like them. If you want them more done, put them in a 350°F oven for 5–10 minutes, depending on the thickness of the chops and the doneness desired.
