Saturday, December 10, 2011

How I'm gonna Marinade & Grill the Lamb Chops.

I'm getting ready for a family BBQ party that's gonna be held during the Christmas weekend, and I've been busy doing my homework on the how tos from books and Youtube.

Lamb Chops will probably be the most challenging of meat dishes, and here's how I'm gonna prepare it (with a little improvisation from the reference videos below).

Step 1: Pour in 250g or more of fresh yogurt onto bowl.

Step 2: Add in Chili Paste, made from 10 to 15 Chili Padi (it varies depending on how spicy you like it to be) + 2 big balls of Onions + a pinch of fresh Coriander + 5 conservative slices of young Ginger + 1 bulb of Garlic (skin peeled).

Step 2a: (Optional) Uncork the bottle of Macallan Special Oak whiskey, pour generously onto the ice cubes filled rock glass, and begin to sip it before continuing with Step 3.

Step 3: Drop into the bowl 2 pieces of dried Bay Leaves + 1 tablespoon of Cumin + 5 shakes of finely grounded Black Pepper. And mix thoroughly.


Step 4: Next, drop into the mix the dry-wiped Lamb Chops that are at least an inch or an inch and a half thick, and hand-marinade the chunks of meat and set them for a minimum of 2 hours before you place them onto the BBQ pit.


Step 5: An hour before the party starts, put to boil some rice grains in your rice cooker. Add a giant dollop of salted butter + fried Shallots and you'd have Oriental Butter Rice to go with the Lamb Chops.

Next dish: BBQ Beef Block in Brown Sauce. Watch for it.

No comments: