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When I was first married my mother-in-Law taught me to make lamb this way. Lamb is almost beyond my budget now days but for easter we will have a special treat. My daughter married a greek who was a chef and he taught me prepare this dish a little better.
INGREDIENTSMARINADE
- 1 cup plain Greek yogurt, whole milk or 2%
- ¼ cup chopped fresh mint leaves and tender stems
- ¼ cup chopped fresh cilantro leaves and tender stems
- 2 tablespoons vegetable oil
- 2 tablespoons fresh lime juice
- 1 tablespoon peeled, minced fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon garam masala
- 1 teaspoon curry powder, preferably Madras (hot)
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 large rib or loin lamb chops, each about 1 inch thick
- ¼ cup apricot preserves, stirred
- 1-½ tablespoons chopped fresh mint leaves
- 1-½ tablespoons chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- ½ teaspoon white wine vinegar
- 2 teaspoons peeled, minced fresh ginger
- 2–3 teaspoons seeded and minced jalapeño chile pepper (½ medium)
- 1 large mango, cut into small dice (about 2 cups)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1-¼ cups basmati rice
- 2 tablespoons vegetable oil
- 1-⅔ cups chopped yellow onion (1 medium)
- 3 garlic cloves, minced
- ¾ teaspoon garam masala
- 2 cups low-sodium chicken broth
- ¾ teaspoon kosher salt
- ⅔ cup golden raisins
- ½ cup shelled, unsalted pistachios, roughly chopped
- Olive oil cooking spray
- ¼ cup chopped fresh mint leaves (optional)
- In a large bowl whisk the marinade ingredients. Pat the lamb chops dry, add to the marinade, and turn to coat. Let marinate at room temperature for 1 hour, or cover and refrigerate for 2 hours for the best results. (The chops can be marinated in the refrigerator for up to 1 day. Bring to room temperature 15 to 30 minutes before grilling.)
- In a medium bowl mix the preserves, mint, cilantro, lime juice, vinegar, ginger, and jalapeño. Add the mango, salt, and pepper and toss gently to combine. Cover and refrigerate while preparing the pilaf and grilling the lamb chops.
- Prepare the grill for direct cooking over medium heat (350° to 450°F).
- Put the rice in a fine mesh strainer and rinse under cold water until the water runs clear. Let the rice drain for 5 to 10 minutes. In a medium saucepan over medium-high heat, warm the vegetable oil. Add the onion and sauté until light golden and tender, about 5 minutes. Add the garlic and garam masala and stir for 30 seconds. Add the rice and stir for 1 minute. Add the broth and salt and bring to a boil. Reduce the heat to low, cover, and simmer until the rice is just tender and the liquid is absorbed, 10 to 12 minutes. Remove the saucepan from the heat. Stir in the raisins and pistachios. Cover and let stand while grilling the lamb chops.
- Brush the cooking grates clean. Remove the lamb chops from the bowl, allowing as much marinade as possible to cling to the chops. Coat the chops with olive oil spray. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill.
- Divide the lamb chops, rice, and mango chutney among serving plates. Top with the mint, if using, and serve warm.
Greek Everyday INGREDIENTS
2 loaves
- 6cups all-purpose flour
- 1envelope active dry yeast
- 2cups water
- 2teaspoons salt
- 3teaspoons sugar
- 1tablespoon melted warmbutter or 1 tablespoon oil
- 1tablespoon fine semolina(durum flour; use masa harina or cornmeal in a pinch)
- water
DIRECTIONS
- Sift flour into a mixing bowl and place into a low oven to warm.
- Dissolve yeast in 1/2 cup warm water, then stir in remaining water, salt, and sugar.
- Remove flour from oven; take 2 cups of flour from the bowl and set aside.
- Make a well in the remaining flour and pour in the liquid; stir in a little of the flour until the liquid gets thick, then cover the bowl and leave in a warm place until the mixture is frothy, about 10 minutes.
- Stir the rest of the flour into the liquid, and add the butter/oil gradually, beating with a wooden spoon or mixing with your hands until smooth (about 10 minutes), or alternatively, use a dough hook/mixer for 5 minutes.
- Sprinkle a little flour onto a board, and turn the dough out; gradually mix in some of the flour you had set aside earlier.
- Only knead in enough to keep the dough from sticking; dough is ready when it is satiny, and the surface is slightly wrinkled; shape into a ball.
- Oil the dough, and place in bowl, making sure the top side is oiled completely; cover bowl with plastic and allow to rise in a warm place for 1-1 1/2 hours or until doubled in size.
- Punch down and make into 2 pieces; turn onto floured surface, and form each into a torpedo-shape.
- Grease baking sheet and sprinkle with semolina; place the dough well apart on the sheet and cut 4 diagonal slashes across the dough; cover with a cloth and allow to proof in a warm place until doubled again, about an hour.
- Preheat oven to 375 degrees.
- Place a dish of boiling water on the bottom of the oven; spray bread lightly with a mister and bake in preheated oven for approx 35-40 minutes; after first 15 minutes, mist again with water, then again 10 minutes later.
- Cool on a rack when done.
Ingredients:
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