Southwestern Lamb Chops with Charred Corn Relish the Editors of Publications International, Ltd.
Southwestern Lamb Chop with Charred Corn Relish
Makes 4 servings
|4||lamb shoulder or blade chops (about 8 ounces each), cut 3/4 inch thick and well trimmed|
|1/4||cup vegetable oil|
|1/4||cup lime juice|
|1||tablespoon chili powder|
|2||cloves garlic, minced|
|1||teaspoon ground cumin|
|1/4||teaspoon ground red pepper|
|Charred Corn Relish|
|2||tablespoons chopped fresh cilantro|
|Hot pepper jelly (optional)|
- Place chops in large resealable food storage bag. Combine oil, lime juice, chili powder, garlic, cumin and ground red pepper in small bowl; mix well. Reserve 3 tablespoons mixture for Charred Corn Relish; cover and refrigerate. Pour remaining mixture over chops. Close bag securely, turning to coat. Marinate in refrigerator at least 8 hours or overnight, turning occasionally.
- Prepare grill for direct cooking.
- Prepare Charred Corn Relish; set aside.
- Drain chops; discard marinade. Place chops on grid. Grill, covered, over medium heat 13 to 15 minutes for medium or until desired doneness is reached, turning halfway through grilling time. Sprinkle with cilantro. Serve with Charred Corn Relish and hot pepper jelly, if desired.
|Total Fat||21 g|
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