Tuesday, February 14, 2017

Lamb Chops with Mint and Garlic

Valentine's Day goes by in the blink of an eye. The panorama of the night sky unfolds as we toast the evening. Every day is special, but today even more so as we are together on Love Day. It's been a while! Nothing especial for dinner but a meal put together with emotion and affection. I marinate lamb chops. Shauna roasts asparagus. I make a fregola salad. Shauna whips up dessert. Glenn decants the wine and Rehan appears in time to dine.

Serves 4

2 racks of Lamb or 16 Lamb Chops
1/2 cup Mint leaves 
1/2 cup Cilantro 
5 Garlic cloves
1 teaspoon Coriander seeds
1/2 teaspoon Cumin seeds 
3 tablespoons Lemon Juice 
3 tablespoons Olive Oil 
1 teaspoon Kosher Salt 
1 teaspoon ground Black Pepper 

Cut the racks of lamb into individual chops.

Arrange chops in a single layer in a glass dish.

Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper over chops.

Place mint leaves, cilantro, garlic cloves, coriander and cumin seeds, lemon juice, olive oil and remaining salt and pepper in a food processor or blender.

Pulse till you have a chunky paste.

Spoon paste over chops. Flip chops so they are coated on both sides. 

Marinate lamb for 1-2 hours.

Heat a grill pan or griddle over high heat.

Grill chops 3 minutes on each side.

Pile onto a platter and serve.

This is an enchanted evening where the wine sings, the food roars and the conversation endears. My cup of happiness overflows as I savor the moments.