Pakistani-Style Grilled Lamb Chops

Name: Pakistani-Style Grilled Lamb Chops
Yield: serves 2¿3
Ingredients: 4 teaspoons very finely grated peeled fresh ginger; 2 teaspoons garlic, crushed to a pulp; 1 tablespoon lemon juice; 1 1/4 teaspoons salt; 1/2–3/4 teaspoon cayenne pepper; Freshly ground black pepper; 1/2 teaspoon garam masala, preferably homemade (page 285), but store-bought is fine; 2 pounds lamb chops, shoulder or rib; 2 tablespoons mustard, olive, or canola oil

December 9, 2011

When I was in Pakistan last, there was a very successful grill house in Karachi serving a thousand people per night. Bar-B-Q Tonight, as it was called, offered all manner of meats grilled in a style that is a mixture of Afghan and Pakistani culinary traditions. I have adapted one of their goat meat recipes to lamb. You may use the smaller rib chops or the larger, steak-like shoulder chops. They will have bone, of course, so 2 pounds will serve 2–3 people. You can cook these on an outdoor grill instead of broiling. This recipe may also be used for beef steaks. I love this with Tomato Pullao and Pan-Grilled Zucchini. I make the rice first and let it sit wrapped up in a towel while I grill the kebabs and the zucchini.

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