Hot off the grill
Saturday, 21 February 2009

Grilled Lamb

Last January, I’ve finally been able to convince my dad to call our foreman and have our half of the backyard tiled and covered partially with an extended roof (I left the grass under the mango tree though, Marc didn’t want to waste our money having the tiles ruined when the tree’s roots grow bigger). Anyway, after the construction, we were pretty much broke so the husband thought it wasn’t the right time to buy a grill. I’ve been meaning to buy me grill once the backyard had been cleaned up, you see. I thought it would be long before I got me one, but after purchasing some lamb chops at Shopwise during my monthly grocery shopping, I’ve been able to convince Marc to buy a grill—telling him that the best way to cook lamb chops is to grill! 😀

Luckily, my claims to a delicious lamb chops meal didn’t fail. With the help of a recipe in Yummy Magazine, I was able to come up with a fool-proof way of cooking lamb chops.

I’m not really the type to follow recipes to the latter, so I’ll just tell you what I did. First, I set aside a small cup of Nestle Creamy Yogurt (I happen to like this brand, but if you have something better, use it!) for the sauce, which I placed in a clean cloth over a sieve to drain and cool in the fridge. I then combined a huge tub of creamy yogurt (I think that’s about a cup and a half if you’re into measurements) with finely-chopped onions, crushed garlic, olive oil, minced mint leaves, salt and pepper, and a tad bit of dried rosemary. The recipe called for fresh rosemary, but unfortunately, I only had dried ones on stock, so I just lessened the amount of dried rosemary for the marinade (I dunno why, but in my experience, dried rosemary had stronger flavor than the fresh one). Besides, my husband probably wouldn’t touch the lamb chops if he knew I put in rosemary—he doesn’t like rosemary, unless I’m able to pull it off without him knowing 😀

After mixing the marinade recipe, I then soaked the lamb chops in. The lambs taste better when marinaded overnight, but the angry, hungry crowd insisted we have lamb for dinner or I’d be disowned. To make the sauce, just remove the drained yogurt, add in some crushed garlic, then salt and pepper to taste. Mix it, then sauce’s done!

Of course, my first experience with the grill didn’t really turn out as expected. After about thirty minutes of asthma fits and failed attempts to start fire on the coal, I was finally able to cook my beloved lamb chops. Luckily, my first attempt at grilling was a success—the meat was tender, with just enough charred edges for that yummy grilled taste—but I probably took more effort starting the fire than actually grilling the lamb.

Grilled Lamb with Mint and Yogurt

I’d probably be able to pull this lamb recipe off on a kitchen stove, but grilling gave it a smokey, charbroiled taste that I wouldn’t be able to achieve by simply frying it. Besides, nothing beats the experience of grilling meat on my first-ever grill in my first-ever extended backyard! 😀

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