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Categories:Viewed: 110 - Published at: 5 years ago
Ingredients
- Lamb Rib Chops... 3 ribs per serving
- Curry Powder... 1.5 TBS
- Garam Masala... 0.25 TSP
- Coriander Seeds... 0.25 TSP
- Garlic Powder... 1 TSP
- Cayenne Powder... 0.25 TSP (can be changed to adjust heat level)
- Salt... to taste
- Pepper... to taste
- Chopped Mint... to decorate when plating
- Extra Virgin Olive OIl Spray (or any non-stick spray)
Method
- Turn on the George Foreman Grill (or any electric grill) to make sure its searing hot when placing the lamb rib chops
- Prep the lamb rib chops by separating the meat into individual rib (if necessary) and trim the extra fat to your personal preference... about 5 min
- Salt and pepper the chops first, then in a separate bowl, mix all the spices together to make a dry rub.
- Place the lamb chops in the dry rub and make sure that all sides are well covered but not too thick, shake off the excess dry rub if necessary.
- Spray the non-stick spray onto George Foreman Grill (or any double-sided electric indoor grill)
- Finally, place the curry powder dusted lamb rib chops on the grill for 1 minute, then flip the chops and rotate them a bit to create attractive grill marks.
- Leave them on the grill for another minute then serve.
- Arrange the chops to create a vertical stature.
- Sprinkle chopped mint for decoration when plating.
