I have a few other lamb chops up my sleeve but I do not want to confuse anybody by putting it all o one single post. Thus one is the Middle Eastern version with a twist, so keep reading.
The yield is for between 4 to 6 lamb chops and this recipe may be doubled depending on how many people are eating with you. Just be very careful on how much spice you use because some of them are very strong. You do not want it to overpower your food. Spice like I said before enhances flavor not cover it up. Besides fish and turkey lamb and goat are also my favorites. When they are grilled to perfection, they end up so nice and juicy not a bit dry at all.
To these lamb chops add 1 tsp each of balsamic vinegar, worchestershire sauce, olive oil, 2 garlic cloves crushed in a mortar and pestle then added to the lamb, 1 drop each of liquid smoke, hot pepper sauce, again in mortar and pestle add 1 pinch of black peppercorns and 2 kabab chinis that is ground in to a coarse powder and added to the lamb also then add 1 pinch each of thyme, marjoram, rosemary, sumac, mint, basil, oregano, basil, turbindano sugar, white pepper. Now here is the twist I am talking about and I nearly let the cat out of the bag.
Letting the cat out of the bag and spilling the beans or spilling the guts all means the sudden urge to want to blurt it out and I intend it to be a surprise ingredient. It is adobo and adobo isn’t normally used in Middle Eastern cooking so this is my surprise. It is either 3 dashes of adobo or seasoned salt or 1 pinch of pink salt or vegtea seasoning.
Preheat your grill and spray it with cooking spray. Grill these chops for 10 minutes per side turning frequently. Repeat this process until the meat is done all the way through and it starts to fall off the bone. Serve with pita bread and a salad. I hope you will enjoy this yummy dish.
