This marinade is prepared quickly and adds a flavorful complexity to the lamb meat. It’s not too hot, just tasty and can be also used as an additional sauce, so make a little more… We served the lamb with red quinoa and a fresh Greek salad. It was a memorable dinner.
1 TB fresh ginger
1 garlic clove
1 Tbsp cumin seeds
1 tsp garam masala
1/4 cup lemon juice
1/4 cup olive oil
1 1/2 lb lamb chops, approximately 8
1 cup of cilantro leaves
1 1/2 lbs lamb chops
Mince ginger and garlic.
Combine ginger, garlic, spices, juice and oil in a large bowl; season to taste. Reserve 2 Tbsp of the ginger mixture.
Add lamb to ginger mixture in bowl; toss to coat. Cover and refrigerate 30 minutes.
Cook lamb in heated cast-iron skillet, approximately 10-15 minutes until browned all over and cooked as desired. [Alternatively, pre-heat oven to 400 F and bake until an internal temperature of 140-145 F, approximately 15-20 minutes. Remove and let rest.]
In the meantime, combine cilantro with reserved ginger mixture and mix well.
Serve lamb with sauce.