Spring Lamb Chops With Grilled Vegetables
|Lamb chops/Null||36 Ounce (8 Chops, 125 Gram Or 4 1/2 Ounce Each, Spring Type)|
|Garlic pulp/Null||2 Teaspoon (Null)|
|Ginger pulp/Null||2 Teaspoon (Null)|
|Green chilies/Null||2 , finely chopped (Null)|
|Chopped coriander leaves/Null||4 Tablespoon (Null)|
|Salt/Null||To Taste (Null)|
|Lemon juice/Null||3 Tablespoon (Null)|
|Cornflour/Null||1 Tablespoon (Null)|
|Corn oil/Null||2 Tablespoon (For Brushing)|
|Lime/Null||1 , quartered (Null)|
|For grilled vegetables|
|Olive oil/Null||1 Tablespoon|
|Red onion/Null||1 , thickly sliced|
|Green pepper/Null||1 , deseeded and quartered|
|Plum tomatoes/Null||2 , halved (Firm Ones)|
|Courgette/Null||1 , sliced thickly at angle|
|Crushed dried chilies/Null||1⁄2 Teaspoon|
1. Trim the chops well by removing all the fat.
2. In a bowl, mix together the garlic, ginger, chillies, 3 tablespoons of the coriander, the salt, lemon juice, cornflour and 2 tablespoons of water. Place the chops on a plate and rub them all over with this mixture. Leave to marinate for about 1 hour.
3. Preheat the oven to 190°C/375°F/gas 5 and a ridged grill pan over moderate heat. Brush the pan lightly with oil. Place the chops in it and cook for about 1 minute on each side. Transfer to an ovenproof dish and cook the remaining chops in the same way. Put in the dish and cook in the oven for 15-20 minutes until the chops are cooked to taste.
4. About 10 minutes before the lamb is going to be ready, preheat the grill pan again for the vegetables. Brush lightly again with oil and start cooking the vegetables, pressing them down to get the chargrilled effect. Sprinkle with salt to taste and the crushed dried red chillies.