Minted Lamb Chops
|Lamb cutlets/Lamb chops||1 Pound, trimmed off excess fat (500 Grams)|
|Chopped mint||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Garlic paste||2 Teaspoon|
|Ginger paste||1 Teaspoon|
Wash mutton chops.
Drain and pat dry on a kitchen towel.
Pound only the meat on the chops, hitting carefully with a meat mallet or a rolling pin (belan), taking care not to hit on the bones, to flatten and break the tissues to make it tender.
Mix all ingredients of the marinade in a wide dish.
Add the lamb and turn to coat well.
Cover and refrigerate for at least 4 hours, or overnight.
Oil the barbecue plate/rack.
Preheat barbecue to medium heat.
Add cornstarch to the meat and mix well.
Cook the meat on the lightly oiled barbecue on medium heat for 10 minutes on each side, brushing once inbetween with melted butter.
Cook until tender.